Butternut Squash and Chorizo Tostadas
- 4 cups butternut squash (or pumpkin), peeled, seeded and cut into 1/2 inch pieces
- 1 tablespoon oil
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon cumin, toasted and ground
- 1/4 teaspoon cinnamon
- salt to taste
- 1/2 tablespoon oil
- 1/2 pound chorizo, casings removed
- 1 small onion, diced
- 2 cloves garlic
- 12 small corn tortillas
- 1 tablespoon oil
- 1 batch refried black beans
- 1/4 cup red onions, diced
- 1/4 cup queso fresco (or feta), crumbled
- 1/4 cup cilantro
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Butternut squash (4 cups)
- Chipotle chili, powder (1 teaspoon)
- Cilantro (1/4 cup)
- Cumin, toasted and ground (1/2 teaspoon)
- Garlic (2 cloves)
- Onion, small (1)
- Red onions (1/4 cup)
- Refried black beans (1 batch)
- Meat
Chorizo (1/2 pound)
- Cooking & Baking
- Cinnamon (1/4 teaspoon)
- Salt (1)
- Vegetable oil (2 1/2 tablespoon)
- Bread & Baked Goods
- Corn tortillas, small (12)
- Dairy
- Queso fresco (1/4 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published December 7, 2011 (1 year ago).
32 people saved this recipe.
