Description
Double decker tostadas, with plenty of room for slightly spicy, extra filling black bean purée and a mound of tender, pan fried butternut squash cubes.
Ingredients
- FOR THE BLACK BEAN SPREAD:
- 3 cups Cooked Black Beans, Drained And Rinsed
- ⅓ cups Green Salsa
- ¼ teaspoons Cayenne Pepper
- 1 whole Lime, Juiced
- FOR THE TOSTADAS:
- 2-½ Tablespoons Vegetable Oil
- 8 whole 6 Inch Corn Tostada Shells
- 2 pounds Butternut Squash, Peeled, Seeded, And Cut Into 1/2-inch Cubes
- 2 Tablespoons Chopped, Seeded Hot Pepper
- ¾ cups Chopped Red Onion
- ½ teaspoons Salt, More To Taste
- ¼ teaspoons Pepper, More To Taste
- 2 Tablespoons Finely Chopped Fresh Cilantro
- 1 whole Avocado, Pitted, Diced
- ½ cups Green Salsa
- ¼ cups Pickled Radishes Or Pickled Red Onions
- ¼ cups Crumbled Cotija Or Feta Cheese
Preparation
Process the black bean purée ingredients together in a food processor until smooth. Because it uses presumably well-seasoned salsa, extra seasoning isn’t required, but adjust if desired. Set aside at room temperature (or refrigerate if making ahead).
Heat ½ tablespoon oil in a 10 to 12 inch nonstick or cast iron skillet over medium high. Add hot pepper and onion; cook until onion is browned, then remove to a large bowl. Heat 1 tablespoon oil in the same pan, reducing heat slightly. Add half the squash and cook undisturbed for 5 minutes, until browned on one side. Sprinkle with salt and pepper and cook another 5 to 7 minutes, stirring a few times, until further browned and tender. Remove to bowl with peppers and onion and repeat process with remaining squash (if using a 12 inch pan, you can cook all the squash at once using 2 tablespoons of oil). Toss together squash, peppers and onion, 1 tablespoon cilantro, and salt and pepper to taste.
To build 1 tostada: Spoon ¼ cup bean purée onto a tostada shell, then press another shell over it. Spoon another ¼ cup beans onto top shell and spread almost to edges. Top with about 2 tablespoons salsa and a large scoop of the squash mixture. Top with a fourth of the avocado and radishes, then sprinkle with a tablespoon of crumbled cheese and a pinch of cilantro. Serve warm or at room temperature.
More helpful nutrition and process notes at the link to the blog post!
