Squash and Black Bean Tostados

One can never have too many healthy and easy dinner ideas. As you may also know, I love flexible dinner solutions and recipes. This one uses up some leftovers from previous meals, but the variations are almost endless.

I had made this delicious soup created by Joanne Eats Well with Others (but I added roasted squash to the mix) and had beans and squash leftover that I wanted to use up. Not that I mind. There’s a million and one things a person can do with those beans and squash and having them cooked and ready to go is a BIG bonus.

Don’t worry though, if you don’t like squash or black beans or you simply don’t have them on hand, you can make this recipe with just about anything. (See below for suggested options.) The version you see in the photo is made by simply warming up the squash and beans in a frying pan, adding a few spices…and magic happens. Delicious magic!

As for my love of substituting, this recipe does not disappoint.

  • -Don’t have squash, try it with roasted sweet potato or kale and sauteed onions.
  • -Don’t have black beans, try it with white beans or any other kind of bean for that matter.
  • -This Beet Bruschetta, though very nontraditional, would make a great topping on these crispy tostadas.
  • -Want to make it dairy free? Leave out the sour cream garnish.
  • -LOVE LOVE love cheese? Add feta or goat cheese.
  • -Don’t have sprouts? Sub in arugula or spinach.
  • -Do you know someone who couldn’t bare to eat these without meat? Add in pulled pork, chicken or seared Ahi Tuna (to make it all fancy).

The possibilities are endless. I’ve even made these with sauteed kale, onions and paprika spiced crispy potatoes and lots of yummy salsa.

Can you tell I’m excited?

Squash and Black Bean Tostadas

Makes 2 tostadas

  • 1 cup roasted squash, cubed (pumpkin, butternut, acorn or even cubed sweet potato)
  • 1 cup cooked black beans
  • 1/2 Tbsp oil
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • salt to taste
  • 1 tsp lemon juice or 1/4 of a lemon
  • 2 tostadas
  • Optional Ingredients
  • 1 green onion, finely sliced
  • sprouts
  • 1/2 avocado, sliced or make into guacamole
  • 1/4 cup cilantro, chopped
  • salsa and sour cream to serve

Heat a frying pan over medium heat. Add oil, squash and beans. Sprinkle on the cumin and chili powder. Stir the beans and squash, being careful not to mash them up, until they are heated through and the spices have been mixed through out. Season with salt. Squeeze a 1/4 of a lemon wedge over the bean mixture right before serving.

To serve, add sprouts or greens on the tostada and top with the squash and bean mixture. Add sliced avocado, half the cilantro and half the green onions. Serve salsa and sour cream along side.

Homemade baked tostadas: I don’t like the kind we have available at the store so we make our own by simply baking organic corn tortillas on a baking sheet for 10-12 minutes at 425 F. I’ve even found some yummy organic sprouted corn tortillas that crisp up great in the oven. If your tortillas want to curl up (as they sometimes do), place a weight on them while they bake. I use a metal jar lid filled with beans.


12 Responses to Squash and Black Bean Tostados

  1. The Café Sucré Farine February 3, 2013 at 8:12 pm #

    I love this pretty combination and the versatility of these delicious tostadas – now you’ve got my imagination going!

    • beyondthepeel February 4, 2013 at 5:21 pm #

      The colors do really make it pop. I would love to see what creative creation this inspires. Your meals are always colorful and delicious.

  2. Amber H February 3, 2013 at 9:36 pm #

    Gorgeous, France. Black beans and squash are a great combination! What a healthy…and EASY recipe. Hope you’re having a great weekend. Just taking bread from my garage sale. We actually have some nice, healing sun today in Northern Cali. :-)

    Enjoy the rest of your day.


    • beyondthepeel February 4, 2013 at 5:20 pm #

      Hi Amber, Thanks for coming by, always great to hear from you. Enjoy the sun on your face!

  3. Karen (Back Road Journal) February 4, 2013 at 2:26 pm #

    I have some left over squash in the refrigerator and some tortillas. I think I will turn your idea into lunch…thanks.

    • beyondthepeel February 4, 2013 at 5:03 pm #

      Can I come?

  4. Koko February 4, 2013 at 4:29 pm #

    Black beans and squash are an awesome combination, France! Love all the substitutions you offer as well!

  5. Koko February 4, 2013 at 4:29 pm #

    Black beans and squash are an awesome combination, France! Love all the substitutions you offer as well!

    • beyondthepeel February 4, 2013 at 5:19 pm #

      Thanks Koko for stopping by. Have a great week.

  6. mjskit @ mjskitchen.com February 5, 2013 at 4:48 am #

    What delicious looking tostados! Almost too healthy to eat. :) Oh, you can bet I’d be able to eat a couple of these really quick. YUM!

  7. shelley.alexander@att.net February 5, 2013 at 9:16 pm #

    I do like mexican food and these tostados look tasty France! Thanks for all the tips on substitutions too. I have some sprouted corn tortillas and black beans in the pantry so you know what’s coming for dinner soon!

    • beyondthepeel February 6, 2013 at 5:10 am #

      I love that you also have sprouted corn tortillas. They are fabulous.

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