By France Morissette and Joshua Sprague, Beyond The Peel
Makes 2 tostadas
1 cup roasted squash, cubed (pumpkin, butternut, acorn or even cubed sweet potato)
1 cup cooked black beans
1/2 tablespoon oil
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
salt to taste
1 teaspoon 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
1. Heat a frying pan over medium heat. Add oil, squash and beans. Sprinkle on the cumin and chili powder.
2. Stir the beans and squash, being careful not to mash them up, until they are heated through and the spices have been mixed throughout. Season with salt. Squeeze a 1/4 of a lemon wedge over the bean mixture right before serving.
3. 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 degrees 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.
