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Butternut Squash And Black Bean Tostadas

Roasted Butternut Squash and Black Bean Tostadas! Learn how to make this flavorful, nutritious, and easy vegetarian dish for a delicious dinner, click to recipe!

These vibrant Butternut Squash and Black Bean Tostadas are a fiesta on a plate! With the sweetness of roasted squash, the savory flavor of black beans, and a sprinkle of fresh cilantro, every bite is a celebration of flavors and textures. Perfect for a quick dinner or a gathering with friends.

Ready Time

1 hrs 30 mins


10 servings


  • 2 medium butternut squash (about 2 1/2 pounds)
  • 1 can black beans, drained and rinsed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 8-10 corn tortillas
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled queso fresco (or feta cheese)
  • 1 lime, cut into wedges
  • Sliced radishes, for serving (optional)
  • Sour cream or Greek yogurt, for serving (optional)


Preheat your oven to 400°F (200°C).

Peel, de-seed, and cube the butternut squash into 1-inch pieces.

Place them on a baking sheet, drizzle with olive oil, and sprinkle with cumin, smoked paprika, salt, and pepper.

Toss to coat evenly.

Roast in the oven for about 30-40 minutes, or until tender and caramelized.

While the squash is roasting, heat a large skillet over medium-high heat.

Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the black beans to the skillet and stir to combine with the onion and garlic mixture.

Cook for about 2-3 minutes, until heated through.

Season with salt and pepper to taste.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tostadas by spooning some of the roasted squash onto a tortilla, followed by a spoonful of the black bean mixture.

Top with chopped cilantro, crumbled queso fresco, and a squeeze of lime juice.

Serve with sliced radishes and a dollop of sour cream or Greek yogurt, if desired.


For the butternut squash, you can prep it ahead of time and roast it a day or two in advance, just store it in the fridge until you’re ready to assemble the tostadas. If you want to add some extra flavor, try adding a diced jalapeño or serrano pepper to the skillet with the onion and garlic.

You can customize your tostadas to your taste – add some diced tomatoes, shredded lettuce, or diced avocado to make them your own.

Leftover roasted squash and black bean mixture can be used in other dishes, like salads, soups, or as a topping for omelets or scrambled eggs. You can make this recipe vegan by swapping out the queso fresco for a vegan cheese alternative, or simply omitting it and adding more veggies.

If you want to make this recipe gluten-free, be sure to check the ingredients of your corn tortillas to ensure they’re gluten-free.

Nutrional Value

  • Calories: 220
  • Total Fat: 8g
  • Saturated Fat: 1.5g
  • Cholesterol: 5mg
  • Sodium: 250mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 6g
  • Sugars: 6g
  • Protein: 9g
Butternut Squash And Black Bean Tostadas
Butternut Squash And Black Bean Tostadas

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