Butternut Squash and Chorizo Tostadas
Butternut Squash and Chorizo Tostadas takes about 1 hour and 15 minutes from beginning to end. This recipe serves 4 and costs $1.65 per serving. One portion of this dish contains roughly 17g of protein, 21g of fat, and a total of 465 calories. If you have black beans, garlic, cinnamon, and a few other ingredients on hand, you can make it. Several people really liked this main course. This recipe is liked by 889 foodies and cooks. It is a good option if you're following a gluten free diet. This recipe is typical of Mexican cuisine. It is brought to you by Closet Cooking. With a spoonacular score of 75%, this dish is solid. Similar recipes are Butternut Squash and Black Bean Tostadas, Butternut Squash Black Bean Tostadas, and Chorizo Butternut Squash Hash.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 batch refried black beans
4 cups butternut squash (or pumpkin), peeled, seeded and cut into 1/2 inch pieces
1 teaspoon chipotle chili powder
1/2 pound chorizo, casings removed
1/4 cup cilantro
1/4 teaspoon cinnamon
12 small corn tortillas
1/2 teaspoon cumin, toasted and ground
2 cloves garlic
1 tablespoon oil
1 small onion, diced
1/4 cup queso fresco (or feta), crumbled
1/4 cup red onions, diced
salt to taste
Equipment:
baking sheet
oven
frying pan
Cooking instruction summary:
Toss the squash in the oil, chili powder, cumin, cinnamon and salt, spread the mixture out in a single layer on a baking sheet and roast in a preheated 400F oven until the squash tender and just starts to caramelize on the edges, about 30-40 minutes.Heat the oil in a pan over medium heat.Add the chorizo, cook until browned, about 10 minutes and set aside retaining a tablespoon of leftover oil/grease in the pan.Add the onion and saute until tender, about 5-7 minutes.Add the garlic and cook until fragrant, about a minute.Brush the tortillas lightly in oil and bake in a preheated 350F oven until golden brown and crispy, about 3-5 minutes per side.Spread the refried beans over the top of the tortillas, sprinkle on the roast squash, chorizo, red onion, queso fresco and cilantro.
Step by step:
1. Toss the squash in the oil, chili powder, cumin, cinnamon and salt, spread the mixture out in a single layer on a baking sheet and roast in a preheated 400F oven until the squash tender and just starts to caramelize on the edges, about 30-40 minutes.
2. Heat the oil in a pan over medium heat.
3. Add the chorizo, cook until browned, about 10 minutes and set aside retaining a tablespoon of leftover oil/grease in the pan.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and cook until fragrant, about a minute.
6. Brush the tortillas lightly in oil and bake in a preheated 350F oven until golden brown and crispy, about 3-5 minutes per side.
7. Spread the refried beans over the top of the tortillas, sprinkle on the roast squash, chorizo, red onion, queso fresco and cilantro.
Nutrition Information:
covered percent of daily need
