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18 November, 2015

Chipotle Black Bean & Butternut Tostadas

Posted in : Uncategorized on by : Dani Pipkins Tags: , , , , , , , , , , , , , ,

 

butternut tostada 2Since I have a ton of Butternut Squash laying around right now, and I am not kidding, I have been scouring my brain for ways to use it up. Here is one way that did not disappoint! A mix of spicy and savory, this will satisfy you.

This recipe is very simple, low fat and includes no oil. If you would like to add cheese, be my guest, as after all, you have the right to change this up however you’d like. When I make these for my husband, I sprinkle them with Go Veggie mozzarella shreds. I really think it has the best taste of any vegan cheese and it has the texture of parmesan.

Enjoy!

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Chipotle Black Bean & Butternut Tostadas
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Chipotle Black Bean & Butternut Tostadas
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Ingredients
Servings:
Instructions
How to prepare the Butternut Squash
  1. Cut your butternut squash across the neck and set that bulb aside for another dish.
  2. Peel your squash with a sharp knife, THEN, cut into 1/2 inch slices.
  3. In a pan, dry fry each butternut slice on each side for about 4 minutes.
  4. Remove and chop into cubes.
For the Chipotle Black Beans
  1. In a small sauce pan on high heat, pour in your black beans.
  2. Add in your adobo sauce and stir.
  3. Once the beans are heated through, mash with a potato masher or the back of a spoon. Do not need them to be completely mashed, just enough to stick to the tostada.
To assemble
  1. On a baking sheet, lined with non stick foil lay your tostadas down. Spoon your beans onto the tostada, then your cubed butternut squash, red peppers, and cheese (optional)
  2. Put into the oven and turn your broiler onto high. Broil for 3 to 5 minutes or until your cheese melts, if you are using that.
  3. Enjoy!
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