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Mexican Tostadas with Black Beans, Lime, Cilantro

10 Minute Mexican Tostadas with Black Beans and Squash

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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!
Course Appetizer, Main Course
Cuisine American, Mexican
Diet Gluten Free, Vegan, Vegetarian
Keyword Black Bean, butternut squash, Mexican, tostadas
Dietary Preference dairy free, egg free, Gluten-Free, nut free, vegan, vegetarian
Prep Time 2 mins
Cook Time 7 mins
Total Time 9 mins
Servings 6 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


  • 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!