BUTTERNUT SQUASH AND BLACK BEAN TOSTADAS
A vegetarian main course that's good for you.
Provided by Kara Ceschini
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.
- Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.
- 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.
- 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.
- Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 43.1 g, Cholesterol 4.1 mg, Fat 3.9 g, Fiber 11.1 g, Protein 9.5 g, SaturatedFat 1.1 g, Sodium 396.7 mg, Sugar 3.3 g
BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
- One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
- Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.
BLACK BEAN AND BUTTERNUT SQUASH TACOS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 20
Steps:
- Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2- inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.
- To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced Pickled Shallots, cilantro sprigs, diced. Serranos, and cream. Roll up and serve 2 per person.
- Combine the vinegar, wine, brown sugar, peppercorns, mustard, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid.
- Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to two weeks.
BLACK BEAN TOSTADAS
I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!
Provided by Nellie Fiorenzi
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
- Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
- Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
- Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g
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BUTTERNUT SQUASH AND BLACK BEAN TOSTADAS - MOUNTAIN …
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Estimated Reading Time 4 mins
- To roast the butternut squash, preheat oven to 375F degrees. Toss diced squash with coconut oil and spices on a large rimmed baking sheet. Roast squash for 20-30 minutes until golden and tender.
- Meanwhile, make beans by heating up 1 teaspoon coconut oil in a small sauce pan. Add garlic and red pepper flakes and cook 1-2 minutes until fragrant. Add drained black beans and lime juice. Stir, smooshing a few of the beans, until heated through.
- To make the tostadas, heat a small sauté pan over medium-high heat. Spray with non-stick cooking spray. Heat each tortilla for 1-2 minutes per side until warm and crispy. Spread a scoop of black beans on tortilla then place a handful of butternut squash on top of beans. Top each tostada with pickled cabbage, cojita cheese, avocado and a squeeze of lime juice if desired.
BUTTERNUT SQUASH BLACK BEAN TOSTADA RECIPE
From twopeasandtheirpod.com
4/5 (1)Estimated Reading Time 4 mins
- 1. To make the baked tostada shells, preheat the oven to 400 degrees F. Spray each side of the corn tortillas with cooking spray. Season with salt. Place tortillas on a large baking sheet and bake until tostadas are lightly browned and crisp on one side, about 3-5 minutes. Remove from oven and flip the tortillas. Place back in the oven and cook until lightly browned and crisp on the other side, about 3-5 minutes. Set aside.
- 2. In a large bowl, add the butternut squash, olive oil, cumin, lime juice, salt, and pepper. Toss until squash is well coated. Spread the squash out in a single layer on a large baking sheet. Place in the 400 degree F oven and roast until the squash is tender and starts to caramelize on the edges, about 30-35 minutes.
- 3. While the squash is roasting, make the creamy avocado dressing. Combine the avocados, buttermilk, garlic, cilantro, green onion, jalapeño, lime juice, cumin, salt, and pepper in a blender or food processor and blend until smooth.
- 4. To assemble the tostadas, top a crispy corn tortilla with butternut squash, black beans, red onion, lettuce, and pepitas. Drizzle the creamy avocado dressing on top. Serve immediately.
BUTTERNUT SQUASH & BLACK BEAN TOSTADAS RECIPE
From eatingwell.com
Reviews 11Category Healthy Butternut Squash RecipesRatings 12Calories 422 per serving
- Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash, cover and steam until very tender, about 15 minutes. Drain and return to the pan. Add 1 1/2 teaspoons chile powder and salt. Mash until mostly smooth; cover to keep warm.
- Meanwhile, combine beans, scallions, 2 tablespoons lime juice, 1 tablespoon oil, cumin and the remaining 1/2 teaspoon chile powder in a medium bowl. Toss lettuce with the remaining 1 tablespoon each lime juice and oil in another bowl.
- Spread about 1/4 cup squash on each tostada. Top each with about 3 tablespoons of the bean mixture, 1/4 cup lettuce and 1 tablespoon cheese. Sprinkle with pepitas.
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