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:

Quickview
465k Calories
16g Protein
21g Total Fat
55g Carbs
15% Health Score
Limit These
Calories
465k
23%

Fat
21g
32%

  Saturated Fat
6g
42%

Carbohydrates
55g
18%

  Sugar
5g
6%

Cholesterol
40mg
14%

Sodium
980mg
43%

Get Enough Of These
Protein
16g
34%

Vitamin A
15367IU
307%

Vitamin C
32mg
39%

Fiber
8g
34%

Phosphorus
334mg
33%

Manganese
0.64mg
32%

Magnesium
110mg
28%

Vitamin B6
0.46mg
23%

Vitamin E
3mg
21%

Potassium
714mg
20%

Iron
3mg
19%

Calcium
188mg
19%

Vitamin B1
0.24mg
16%

Vitamin B3
2mg
15%

Copper
0.25mg
12%

Folate
48µg
12%

Selenium
7µg
11%

Zinc
1mg
10%

Vitamin K
7µg
8%

Vitamin B5
0.73mg
7%

Vitamin B2
0.11mg
6%

Vitamin B12
0.13µg
2%

Vitamin D
0.21µg
1%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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