Dinner for 4

Roasted Squash Tostadas

Name: Roasted Squash Tostadas
Total time: 70 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 butternut squash; 1 tbsp olive oil; 1 tsp kosher salt; 2 tsp your favorite taco seasoning; 1 tbsp olive oil; 1/2 small white onion; 1 clove garlic; 1 cans (15 oz) black beans; 2 tsp your favorite taco seasoning; 1 recipe cilantro-lime cole slaw; 9 tostadas; chopped pistachios (optional); other garnishes: lime wedges

Roasted squash and seasoned black beans fill crisp tostadas, which are finished with cool cilantro-lime slaw.

$1.82per serving $

70 minstart to table

4servings

Mexican Vegetarian Budget Family Dinners Cold-weather comfort Fall Winter

Ingredients

1 butternut squash
1 tbsp olive oil
1 tsp kosher salt
2 tsp your favorite taco seasoning
1 tbsp olive oil
1/2 small white onion
1 clove garlic
1 cans (15 oz) black beans
2 tsp your favorite taco seasoning
1 recipe cilantro-lime cole slaw
9 tostadas
chopped pistachios (optional)
other garnishes: lime wedges

Steps

Heat the oven to 425 F and line a large baking sheet.
Peel and cube the squash, then toss it with 1 tablespoon olive oil, salt, and 2 teaspoons taco seasoning.
Roast the squash for 25 to 30 minutes, turning once.
Cook the onion and garlic in 1 tablespoon olive oil in a 10-inch skillet for 3 minutes.
Add the drained black beans and remaining taco seasoning, then cook for 8 minutes.
Warm the tostadas on a baking sheet at 350 F for 5 minutes.
Top the tostadas with beans, squash, cilantro-lime cole slaw, pistachios, and lime wedges.

Main ingredient on sale this week? See what to make with canned beans on sale.