Butternut Black Bean Tostadas-Wheat Free!

If you guys haven’t checked out my Pinterest recipe board yet OMG-got to check it out for realz. I have so many fun recipes for this fall that I want to try.  I swear I’ve tried a ton of Pinterest recipes and they’ve mostly been super awesome. I found this fantastic recipe for Butternut Squash Black Bean tostadas on this beautiful blog.  Definitely hop on over there and check out all the goodness. We mostly followed the recipe but we changed up a few things based on some ingredients my hubs and I are in love with, including green onions and bacon.

If you do things our way here’s what you need to get the party started:

18If you’re more into checklists here ya go:

  • Olive Oil, Salt and Pepper
  • Corn Tortillas (we used 6)
  • 1 medium butternut squash cubed and de-skinned
  • lime juice
  • 1 teaspoon ground cumin
  • mexican crema
  • mexican crumbly cheese-we use Cacique
  • 1 can refried black beans
  • 2 teaspoons brown sugar or palm sugar
  • green onions
  • lettuce

You want to start but brushing the tortillas lightly with a little bit of olive oil and a dash of salt. Place them in the oven on 400 degrees until they crisp up a little bit.


7They should be a smidge crispy when they come out! You want a little bit of golden color so they’ll hold up when you pile the ingredients on top.

Then you’ll cube and de-skin the  butternut squash. Add salt, lime juice and cumin to the squash. I like to mix it all up in bowl.



13After you’ve got this all mixed up you’ll want to lay out the squash on a baking pan. Set it in the oven on 400 and they’ll need to cook for about 25-30 minutes to crisp up. If you don’t have a ton of time you could also nuke them in the microwave for a little bit first. We weren’t in a huge rush though so we just baked them.


Now that you’re squash is cooking there are a couple of things to do. I like to get my toppings and fixin’s ready during this time. Jason and I love bacon and corn sauteed, so we decided to add that to this dish. While the squash was cooking we fried up some bacon and added the corn it at the very last minute to get a little burn going.




While this was cooling we got the black beans going. We used one can of refried black beans, two teaspoons of palm sugar and a teaspoon of cumin. This gives your black beans a great sweet taste which complimented the butternut squash really well.


Now we got our toppings all together-I love to put everything in its own bowl a la Martha Stewart. Makes for a heck of a clean up situation haha but I love it!


By the time we had gotten these together the squash was all done so we took it out of the oven and placed it in some small bowls for easy serving.


I just love a little burn ;0)


Finally we layered all the ingredients with the black beans first-PERFECTION!


3You guys this recipe is SO easy. Based on the fact that my husband ate three in ten minutes I’d call this a success.


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