10 Minute Mexican Tostadas with Black Beans and Squash
This super quick weeknight meal will NOT disappoint! Black beans and squash are a yummy combination packed with protein, fibre and anti-inflammatory phytochemicals. These Mexican tostadas with black beans and squash are anti-inflammatory comfort food at its finest!
Ingredients
Tostadas
- 6 tostada shells or six small tortillas (see note)
- 2 398ml cans of no salt added black beans drained and rinsed
- 2 rounded cups cubed leftover squash or 284g bag of frozen butternut squash cubes
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cinnamon
- 3 tablespoons freshly squeezed lime juice
Topping Ideas
- 1 lime cut into quarters
- ½ cup cilantro or curly parsley
- 1 small avocado, sliced or my avocado cream sauce!
- pickled jalepenos or onions
- hot sauce
- tofu feta
- cashew cream spiked with garlic and chili powder
Instructions
- Heat oil in a large skillet over medium-high heat. Add squash and cook, stirring once or twice, until it gets a little colour, about 4-5 min.
- Reduce heat to medium,sprinkle chili powder, cumin, salt, onion powder, garlic powder, and cinnamon and stir to combine.
- Add the beans, and cook until warmed through, stirring frequently so the squash and beans begin to break down a little. You could even smash some of the beans with a fork if you want a creamier texture. Stir in lime juice, taste and adjust seasoning as necessary.
- Spread black bean squash mixture on tostada shells and add your favourite toppings. Six tostadas will serve 2-3 people depending on appetite.
Notes
If you couldn't find tostada shells, simply heat tortillas over medium with a little bit of oil until crisp and golden, about 2-3 minutes a side. Remove to a cooling rack while you make the black beans!