Butternut Squash & Black Bean Tostada

Ingredients for
 the squash

  • 1 medium butternut squash, peeled, seeded and chopped into small cubes
  • 1 tbsp of olive oil
  • 3 garlic cloves, minced
  • Salt, to taste

Ingredients for 
the Black Beans

  • 2 cans of black beans, drained (not rinsed)
  • 2 tsp of ground cumin
  • 5 garlic cloves, minced
  • 16 oz fresh spinach (this does not need to be measured exactly, feel free to make more if you really love spinach)
  • 10 corn tortillas
  • Chipotle-lime crema


Preheat oven to 400 degrees F. Toss the butternut squash with the olive oil, garlic and a pinch of salt and pepper. Spread over a baking sheet and bake for approximately 25-35 minutes, or until squash is tender and just starting to brown at the edges.

Over medium heat, empty the beans into a small pot along with the ground cumin and minced garlic.

Stir for two more minutes, then mix in spinach until it begins to wilt.

Place squash, beans and spinach on tortillas, add chipotle-lime crema and serve.

Pairs Best With Segura Viudas Reserva Heredad



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