Butternut Squash Tostadas

🥘 Ingredients

• Mexicrema dressing or guacamole
  4 tbsp
• bell pepper
  1/2 c
• black beans
  2 c
• butternut squash
  4 c
• cilantro
  4 tbsp
• corn tortillas
  6
• garlic
  3 cloves
• garlic powder
  1/2 tsp
• onions
  1 c
• orange juice
  4 tbsp
• pepper
• red cabbage
  1/2 c
• salsa
  4 tbsp
• salt

🍳 Cookware

• bowl
• pan
• parchment paper
• skillet

1. 1

   Preheat oven to 400°F.
2. 2

   Place the cubed butternut squash in a bowl and add the orange juice , garlic powder , and salt & pepper to taste. Mix well.

   butternut squash: 4 c, orange juice: 4 tbsp, garlic powder: 1/2 tsp, salt, pepper
3. 3

   Place the squash mixture in a pan lined with parchment paper and roast for ⏱️ 25 minutes or until squash is tender and slightly brown.
4. 4

   While the squash is in the oven, sauté the diced onions and bell pepper in a skillet for ⏱️ 5 minutes .

   onions: 1 c, bell pepper: 1/2 c
5. 5

   Add the garlic and black beans to the sautéed onions and peppers, stir and cook for ⏱️ 2 minutes .

   garlic: 3 cloves, black beans: 2 c
6. 6

   Bake the corn tortillas in the oven for ⏱️ 10 minutes or until crisp but not burned.

   corn tortillas: 6
7. 7

   Arrange the tortillas on a plate. Add salsa , the sautéed vegetable bean mixture and the roasted butternut squash. Top with red cabbage , cilantro , and Mexicrema dressing or guacamole .

   salsa: 4 tbsp, red cabbage: 1/2 c, cilantro: 4 tbsp, Mexicrema dressing or guacamole: 4 tbsp