Butternut Squash and Black Bean Tostadas

Ingredients

• 1 butternut squash, peeled and cubed
• 1 teaspoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• Salt and pepper, to taste
• 1 can black beans, rinsed and drained
• 4 medium-sized tostada shells
• Shredded lettuce, for topping
• Shredded cheese, for topping
• Sour cream, for topping
• Salsa, for topping

Directions

1. Preheat the oven to 400°F.
2. In a large bowl, combine the butternut squash, olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss to combine.
3. Spread the butternut squash on a baking sheet and roast in the preheated oven for 15 minutes, or until tender.
4. Meanwhile, in a medium-sized bowl, combine the black beans with the roasted butternut squash.
5. Lay the tostada shells on a baking sheet. Evenly distribute the butternut squash and black bean mixture over the tostada shells.
6. Bake in the preheated oven for 10 minutes.
7. Remove from the oven and top each tostada with shredded lettuce, shredded cheese, sour cream, and salsa.
8. Serve immediately and enjoy!

Interesting Facts

• Butternut squash is a type of winter squash that is high in fiber, vitamins, and minerals.
• Black beans are an excellent source of protein.
• Tostadas are a popular Mexican dish made with fried corn tortillas.