Best 2 Butternut Squash And Black Bean Tostadas Recipes

Indulge in a culinary adventure with our tantalizing Butternut Squash and Black Bean Tostadas, a delightful symphony of flavors and textures.

Embark on a culinary journey with our delectable Butternut Squash and Black Bean Tostadas, a harmonious blend of roasted butternut squash, hearty black beans, and a vibrant array of toppings. This recipe offers a symphony of flavors and textures, sure to captivate your taste buds. Enjoy the creamy sweetness of the butternut squash, the earthy depth of the black beans, and the crisp crunch of the tostada shells. Elevate the experience with an array of toppings, from tangy salsa to creamy avocado, and indulge in a fiesta of flavors in every bite.

Prepare to be delighted by our carefully curated collection of recipes, each offering a unique culinary experience. Discover the magic of our Caprese Salad with Burrata, a refreshing symphony of flavors featuring ripe tomatoes, creamy burrata cheese, and aromatic basil. Embark on a taste adventure with our flavorful Black Bean and Corn Salsa, a vibrant blend of sweet corn, tender black beans, and a zesty kick of jalapeños. Satisfy your sweet cravings with our decadent Chocolate Avocado Mousse, a rich and creamy dessert that harmonizes the richness of chocolate with the velvety smoothness of avocado.

Our culinary journey continues with our savory Slow Cooker Salsa Chicken Tacos, packed with tender, flavorful chicken enveloped in a vibrant, homemade salsa. Experience the umami-rich goodness of our Miso Salmon with Roasted Vegetables, where succulent salmon is paired with an aromatic miso glaze and a medley of roasted vegetables. For a delightful vegetarian treat, try our hearty Lentil Walnut Bolognese, a protein-packed dish featuring lentils, walnuts, and a rich, flavorful tomato sauce.

Here are our top 2 tried and tested recipes!

BUTTERNUT SQUASH AND BLACK BEAN TOSTADAS

Butternut Squash and Black Bean Tostadas image

A vegetarian main course that's good for you.

Provided by Kara Ceschini

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 40m

Yield 10

Number Of Ingredients 10

Ingredients

1 medium butternut squash - peeled, seeded, and chopped into small cubes
1 tablespoon olive oil
4 cloves garlic, minced
salt and ground black pepper to taste
2 (15 ounce) cans black beans, drained
5 cloves garlic, minced
2 teaspoons ground cumin
1 pound fresh spinach
10 corn tortillas
2 tablespoons chipotle-lime crema, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.
Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.
While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.
Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.
Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 43.1 g, Cholesterol 4.1 mg, Fat 3.9 g, Fiber 11.1 g, Protein 9.5 g, SaturatedFat 1.1 g, Sodium 396.7 mg, Sugar 3.3 g

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS

Butternut Squash and Black Bean Enchiladas image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/2 medium butternut squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
1/4 cup vegetable oil
3/4 teaspoon chili powder, plus more for sprinkling
3/4 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper
1 large onion, diced
One 15-ounce can black beans, drained and rinsed
Three 15-ounce cans green enchilada sauce
16 corn tortillas
3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
Chopped fresh cilantro, for topping

Steps:

Preheat the oven to 350 degrees F.
Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.

Tips:

Choose ripe butternut squash: Look for squash that is firm and heavy, with a deep orange color. Avoid squash that has soft spots or blemishes.
Roast the butternut squash until tender: Roasting the squash brings out its natural sweetness and flavor. Pierce the squash with a fork, brush it with olive oil, and sprinkle it with salt and pepper. Roast at 425°F for 45-50 minutes, or until the squash is tender and easily pierced with a knife.
Use canned black beans for convenience: Canned black beans are a quick and easy way to add protein and fiber to your tostadas. Rinse the beans well before using.
Make your own guacamole: Guacamole is a delicious and healthy topping for tostadas. To make guacamole, mash ripe avocados with lime juice, cilantro, onions, and salt. You can also add other ingredients, such as tomatoes, jalapeños, or serrano peppers, to taste.
Add your favorite toppings: Once you have assembled your tostadas, you can add your favorite toppings. Some popular toppings include salsa, sour cream, cheese, and pickled onions.

Conclusion:

Butternut squash and black bean tostadas are a delicious and healthy meal that is perfect for busy weeknights. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.