Ingredients and Weight:
- Butternut squash: 2 lbs (whole)
- Black beans (canned): 15 oz (1 can)
- Red onion: 1/2 medium
- Cilantro: 1/2 bunch
- Lime juice: 1/4 cup
- Toasted corn tortillas: 8
- Taco seasoning: 1 packet
- Sour cream (optional): 1/2 cup
- Guacamole (optional): 1/2 cup
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Difficulty Level: 2 (Moderate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise, remove seeds, and brush with olive oil.
- Roast squash flesh side down for 45 minutes, or until tender.
- Scoop out roasted squash into a bowl and mash.
- Drain and rinse black beans.
- Chop red onion and cilantro.
- In a bowl, combine mashed squash, black beans, red onion, cilantro, lime juice, and taco seasoning.
- Spread mixture evenly onto toasted corn tortillas.
- Serve with optional sour cream and guacamole.
Nutritional Information:
Per tostada (without toppings)
- Calories: 250
- Carbs: 40g
- Protein: 10g
- Fat: 10g
- Fiber: 5g
Dish Characteristics:
- Savory and flavorful butternut squash and black bean filling
- Served on crispy toasted corn tortillas
- Fresh and zesty lime flavor
- Optional toppings add creaminess and richness
- Suitable for American taste buds
User Comments:
- "The perfect combination of flavors and textures!"
- "Delicious and healthy, a great vegetarian option."
- "The sweetness of the squash pairs perfectly with the spicy black beans."
- "Easy to make and a crowd-pleaser."
- "A unique and creative take on a classic Mexican dish."
Special Precautions and Tips:
- Be cautious when handling the butternut squash, as it can be slippery.
- Do not overcook the squash, or it may become mushy.
- If you prefer a spicier tostada, add additional taco seasoning or a pinch of cayenne pepper to taste.
- To save time, use pre-cooked black beans.
- For a vegan option, omit the sour cream and guacamole.
