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Pumpkin Avocado Tostadas
Pumpkin Avocado Tostadas are a fun fall snack or weeknight dinner! Topped with chile pumpkin spread, sliced avocado & lime. Healthy, vegan & gluten-free.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●blender
- ●food processor
- ●oven
📝 Preparation Steps
1
Make the ancho chile pumpkin spread: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice a small pumpkin in half and scrape out the seeds and pulp. Bake for ⏱️ 1 hour, or until fork-tender. If using a sweet potato, bake for 35 to ⏱️ 45 minutes. Let cool. Scoop out 1 cup of the pumpkin flesh and place it in a blender or food processor with the olive oil, apple cider vinegar, garlic, chile powder, chipotle paste, cumin, coriander, and a pinch of salt and pepper. Add water as necessary to blend to a smooth consistency. Adjust spices to taste. Chill until ready to use.
apple cider vinegar1 teaspoon
2
Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tortillas on the baking sheet and bake until crispy, about ⏱️ 15 minutes.
3
Assemble the tostadas with the pumpkin spread, lettuce, avocado slices, radish, scallions, and pepitas. Top with a pinch of sea salt and a squeeze of lime. Serve with extra lime slices, salsa, and hot sauce, if desired.
radish, thinly sliced1pepitas2 tablespoonslime, sliced into wedges1hot sauce, optional
4
Store extra pumpkin spread in the fridge for 3 to 5 days. Top it on tacos, serve with quesadillas, or use it as a dip for chips.
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