Butternut Squash and Black Bean Tostadas

This is one of my all-time favorite dinners. And when you have leftover Roasted Butternut Squash and Shallots on-hand, it comes together quickly. Brushing the tortillas with oil and baking them in the oven mimics the crispy texture of traditional deep-fried tostada shells, but with a lot less fat and mess.


  • 4 corn tortillas
  • extra virgin olive oil
  • 1/2 recipe Roasted Butternut Squash with Shallots (1-1/2 cups)
  • 1 can black beans (15 ounces)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle chile powder
  • sea salt and freshly ground black pepper, to taste
  • 1 avocado
  • 1 lime
  • hot sauce
  • 1 ounce Mexican cotija cheese (optional)
  • cilantro, chopped (for garnish)


  • Preheat oven to 400°F.
  • Brush tortillas with oil, and sprinkle lightly with salt. Place tortillas in a single layer directly on the oven rack. Bake 10-12 minutes, or until crisp. They may curl a bit as they bake, and that's just fine.
  • While tortillas bake, reheat the squash in a small saucepan over medium heat for 5 minutes, or until hot. Scrape into a bowl, and cover to keep warm.
  • Drain the beans, reserving the liquid in the can. Place the beans, and about 2 tablespoons of the liquid, in the same saucepan you used to reheat the squash. Bring to a simmer over medium heat. Stir in cumin, chipotle chile powder, salt and pepper. Mash with a potato masher until the mixture is roughly the consistency of refried beans, adding more bean liquid as needed to make the beans luscious, but not soupy.
  • Place avocado in small bowl, and coarsely mash it with a fork. Cut the lime in half. Squeeze half the lime over the avocado. Sprinkle with salt and a few drops of hot sauce, and stir to combine. Cut the remaining half of the lime into quarters.
  • Lay the baked tortillas on a work surface. Top evenly with black bean mixture, then squash. Dollop with the avocado mixture, and sprinkle evenly with cotija cheese. Garnish with cilantro, and serve with lime wedges and hot sauce.
Servings: 4
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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