Ingredients
Ingredients
- 6 corn or whole grain tortillas
- 4 cups butternut squash cut in cubes
- ¼ cup freshly squeezed orange juice
- ½ tsp garlic powder
- 1 cup onion, diced
- ½ cup bell pepper, diced
- 3 garlic cloves, crushed
- 2 cups cooked black beans
- ½ cup red cabbage, shredded
- ¼ cup cilantro, chopped
- ¼ cup salsa
- ¼ cup Mexicrema dressing or guacamole
- Sea salt & pepper, to taste
Instructions
Instructions
- 1. Preheat oven to 400 degrees F.
- 2. Place the butternut squash in a bowl and add the orange juice, garlic powder, and salt & pepper to taste. Mix well.
- 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. While the squash is in the oven, saute the onions and peppers in a skillet for 5 minutes.
- 5. Add the garlic and beans to the sauteed onions and peppers, stir and cook for 2 minutes.
- 6. Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned.
- 7. Arrange the tortillas on a plate. Add salsa, the sauteed vegetable bean mixture and the roasted butternut squash. Top with red cabbage, cilantro, and Mexicrema dressing or guacamole.
Cooking Tips
Cooking Tips
- 1. Add jalapeños or chiles to make spicy tostadas.
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