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!
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.
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!