Butternut Squash Tostadas

🥘 Ingredients

• butternut squash 4 cups
• orange juice ¼ cup
• garlic powder ½ tsp
• salt
• pepper
• onions 1 cup
• bell pepper ½ cup
• garlic 3 cloves
• black beans 2 cups
• corn tortillas 6
• salsa ¼ cup
• red cabbage ½ cup
• cilantro ¼ cup
• Mexicrema dressing or guacamole ¼ cup

1. 1

   Preheat oven to 400°F.
2. 2

   Place the cubed butternut squash in a bowl and add the orange juice , garlic powder , and salt & pepper to taste. Mix well.
3. 3

   Place the squash mixture in a pan lined with parchment paper and roast for 25 minutes or until squash is tender and slightly brown.
4. 4

   While the squash is in the oven, sauté the diced onions and bell pepper in a skillet for 5 minutes .
5. 5

   Add the garlic and black beans to the sautéed onions and peppers, stir and cook for 2 minutes .
6. 6

   Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned.
7. 7

   Arrange the tortillas on a plate. Add salsa , the sautéed vegetable bean mixture and the roasted butternut squash. Top with red cabbage , cilantro , and Mexicrema dressing or guacamole .