Name: Butternut Squash and Black Bean Tostadas
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Butternut squash - peeled, seeded, and chopped into small cubes - 1 medium; Olive oil - 1 tablespoon; Garlic, minced - 4 cloves; Salt and ground black pepper to taste - 4 cloves; Black beans, drained - 2 (15 ounce) cans; Garlic, minced - 5 cloves; Ground cumin - 2 teaspoons; Fresh spinach - 1 pound; Corn tortillas - 10; Chipotle-lime crema, or to taste - 2 tablespoons

Ingredients for - Butternut Squash and Black Bean Tostadas

1. Butternut squash - peeled, seeded, and chopped into small cubes 1 medium

2. Olive oil 1 tablespoon

3. Garlic, minced 4 cloves

4. Salt and ground black pepper to taste 4 cloves

5. Black beans, drained 2 (15 ounce) cans

6. Garlic, minced 5 cloves

7. Ground cumin 2 teaspoons

8. Fresh spinach 1 pound

9. Corn tortillas 10

10. Chipotle-lime crema, or to taste 2 tablespoons

How to cook deliciously - Butternut Squash and Black Bean Tostadas

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.

3 . Stage

Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.

4 . Stage

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.

5 . Stage

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.

6 . Stage

Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.