Ingredients:

  • 1 lb butternut squash, peeled and diced into 1/2-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp lime juice
  • 1/4 tsp ground cumin
  • 2 tbsp water
  • 6 corn tostada shells (6-inch)
  • 1 ripe avocado, sliced
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/4 cup crumbled cotija cheese

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a medium mixing bowl, toss the diced butternut squash with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  3. Spread the squash in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through, until edges are caramelized and the center is fork-tender.
  4. While the squash roasts, place the drained black beans in a bowl and add lime juice, cumin, and water.
  5. Using a fork or potato masher, mash approximately half of the beans to create a chunky consistency for stability.
  6. Place tostada shells on a serving platter and spread a generous tablespoon of the black bean mash onto each shell, pressing slightly to secure it.
  7. Pile the roasted butternut squash atop the bean layer.
  8. Top each tostada with avocado slices, diced red onion, and fresh cilantro.
  9. Finish with a sprinkle of crumbled cotija cheese and serve with lime wedges.