Butternut Squash and Black Bean Tostadas

  • Yield: 6 tostadas 1x


A super simple vegetarain tostada recipe with butternut squash and black beans.


For the butternut squash:

  • 1 medium butternut squash peeled, seeded and diced (about 4 cups)
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon adobo seasoning
  • 1/2 teaspoon kosher salt

For the black beans:

  • 1 teaspoon coconut oil
  • 1 clove garlic, minced
  • small pinch red pepper flakes
  • 1 14 oz can black beans, drained
  • pinch kosher salt
  • squeeze of lime juice

For the tostadas:

  • 6 corn or sprouted wheat tortillas
  • cojita cheese
  • avocado
  • pickled cabbage
  • cilantro


  1. To roast the butternut squash, preheat oven to 375F degrees. Toss diced squash with coconut oil and spices on a large rimmed baking sheet. Roast squash for 20-30 minutes until golden and tender.
  2. Meanwhile, make beans by heating up 1 teaspoon coconut oil in a small sauce pan. Add garlic and red pepper flakes and cook 1-2 minutes until fragrant. Add drained black beans and lime juice. Stir, smooshing a few of the beans, until heated through.
  3. To make the tostadas, heat a small sauté pan over medium-high heat. Spray with non-stick cooking spray. Heat each tortilla for 1-2 minutes per side until warm and crispy. Spread a scoop of black beans on tortilla then place a handful of butternut squash on top of beans. Top each tostada with pickled cabbage, cojita cheese, avocado and a squeeze of lime juice if desired.