A fresh local butternut squash means Fall is finally here! I love it when I start to get my hands on winter squash. They are easily one of the most tasty and versatile foods out there. Anywhere from stuffing them, to roasting them, to mashing them as a puree. I'm sold. Hook, line, and sinker.
Not only are these tostadas easy to make, they're also a meal you can make off of one baking sheet; making it a perfect weeknight go-to for any busy family. And believe you me... I've been one busy gal! Friday really tested my limits and put me through the ringer. I ran around like a crazy person getting my daughter into her doctor and off to get an x-ray on her little footsie. So, I knew dinner was going to have to be supremely quick and hassle free.
These tostadas were a real winner! As I've been cutting back on meat again in my house and also no longer being able to use tofu as a vegetarian substitute, the next best thing is the hearty bite of butternut squash. I've found that the roasted squash gives just the right texture to leave me feeling satisfied and not missing the meat at all.
The richness of the black beans and the sharpness of the queso fresco play well with the sweetness of the butternut squash to make it a savory and delicious bite.
I chose to add some pickled red onions and light guacamole for bonus yum points and added flavor to boot. But, feel free to change them around to suit your own tostada favorites.
Shredded lettuce or baby spinach would have been a couple of awesome green additions. While plain fat free greek yogurt would have also been tasty!
Black Bean & Roasted Butternut Squash Tostadas
TheSkinnyFork.com
The Skinny:
Servings: 4 • Size: 1 Tostada • Calories: 289 • Fat: 6 g • Saturated Fat: 2 g • Carb: 49 g • Fiber: 10 g • Protein: 13 g • Sugar: 4 g • Sodium: 159 mg
Ingredients:
1 (12 Oz.) Butternut Squash, Peeled-Seeded, & Cubed
1/2 Tsp. Taco Seasoning
4 Baked Tostada Shells
1 C. Reduced Sodium Fat Free Refried Black Beans
1/4 C. Queso Fresco
Salt & Pepper to Taste
Optional Toppings: Avocado/Guacamole, Pickled Red Onions
Directions:
Preheat the oven to 375 degrees F. and line a baking sheet with foil or a silicone mat for easy clean up; lightly coat it with some non-stick cooking spray.
Place the cubes of butternut squash onto the prepared baking sheet and sprinkle the 1/2 Tsp. Taco Seasoning over it.
Transfer the baking sheet to the oven to bake for about 10 minutes or until the squash is tender and cooked through.
Once one, remove the baking sheet from the oven and set aside the cooked squash.
Line the 4 Tostada shells on the same baking sheet and top each shell with 1/4 C. of black beans.
Divide the cooked squash evenly among the tostadas, followed by 1 Tbsp. queso fresco.
Place the baking sheet back into the oven for 5-10 minutes or until the cheese has started to melt and the edges of the tostada shell are browning.
Remove the baking sheet from the oven and serve with any other desired toppings.
I added some guacamole and picked red onions to mine!
Enjoy right away!
Nutritional Claims: High Fiber, Sugar Conscious, Vegetarian, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher
