Soups & Stewsclosetcooking
Butternut Squash and Chorizo Tostadas
These tasty toastadas with smoky chipotle chili and cinnamon roasted butternut squash and chorizo on black refried beans are sure to hit the spot and they are perfect in the fall.
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
📝 Preparation Steps
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/200C oven until the squash tender and just starts to caramelize on the edges, about ⏱️ 30-40 minutes.
oil1 tablespoontablespoon oil1/2
2
Heat the oil in a pan over medium heat.
oil1 tablespoontablespoon oil1/2
3
Add the chorizo, cook until browned, about ⏱️ 10 minutes and set aside retaining a tablespoon of leftover oil/grease in the pan.
oil1 tablespoontablespoon oil1/2
4
Add the onion and saute until tender, about ⏱️ 5-7 minutes.
5
Add the garlic and cook until fragrant, about a minute.
garlic2 cloves
6
Brush the tortillas lightly in oil and bake in a preheated 350F/180C oven until golden brown and crispy, about ⏱️ 3-5 minutes per side.
oil1 tablespoontablespoon oil1/2
7
Spread the refried beans over the top of the tortillas, sprinkle on the roast squash, chorizo, red onion, queso fresco and cilantro.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...