Butternut Squash Black Bean Tostadas
- 6 blue corn tortillas
- Cooking spray
- Salt
- 1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt and black pepper, to taste
- 2 ripe avocados, peeled and seeded
- 1/2 cup low-fat buttermilk
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped green onion
- 1 small jalapeño pepper, chopped and seeds removed
- 2-3 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- Salt and ground black pepper, to taste
- 2 (15 ounce) cans black beans, rinsed, drained, and heated
- 1 small red onion, diced
- 1/2 cup pepitas
- Chopped Lettuce
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Avocados, ripe (2)
- Black beans (2 (15 ounce) cans)
- Butternut squash, medium (1)
- Cilantro, fresh (1/4 cup)
- Cumin, ground (3/4 teaspoon)
- Garlic (2 cloves)
- Green onion (2 tablespoons)
- Jalapeno pepper, small (1)
- Lettuce (1)
- Pepitas (1/2 cup)
- Red onion, small (1)
- Cooking & Baking
- Cooking spray (1)
- Olive oil (1 tablespoon)
- Salt (1)
- Salt and black pepper (1)
- Salt and ground black pepper (1)
- Bread & Baked Goods
- Corn tortillas, blue (6)
- Drinks
- Lime juice (1 tablespoon)
- Lime juice, fresh (2 tablespoons)
- Dairy
- Buttermilk, low-fat (1/2 cup)
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Recipe Stats
Published October 29, 2012 (3 months ago).
112 people saved this recipe.
