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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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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