Butternut Squash Black Bean Tostadas

Follow our step-by-step guide on how to make Butternut Squash Black Bean Tostadas.

1. Step 1

   Preheat your oven to 400°F (200°C).

2. Step 2

   In a large bowl, combine the butternut squash cubes with olive oil, minced garlic, salt, and pepper. Toss until the squash is evenly coated.

3. Step 3

   Spread the seasoned squash in a single layer on a large rimmed baking sheet.

4. Step 4

   Bake in the preheated oven for 25 to 35 minutes, or until the squash is tender and lightly browned around the edges.

5. Step 5

   While the squash is baking, place the drained black beans in a small pot over low heat. Add minced garlic and cumin, stirring well. Heat for a few minutes until warmed through, then turn off the heat and cover to keep warm.

6. Step 6

   In a large skillet, heat 1 to 2 tablespoons of water over medium heat. Add fresh spinach, sprinkling with a pinch of salt. Stir and cook until the spinach begins to wilt, adding more spinach as it cooks down. Continue cooking until all the spinach is wilted, about 3 to 5 minutes.

7. Step 7

   To assemble the tostadas, place the tortillas on a serving platter. Top each tortilla with a generous portion of roasted butternut squash, seasoned black beans, and sautéed spinach. Drizzle with crema before serving.