Concoct A New Menu Butternut Squash and Black Bean Tostadas :: Best Family Recipes

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Butternut Squash and Black Bean Tostadas

"A vegetarian essential path it really is desirable for you."

Ingredients :

• Squash:
• 1 medium butternut squash - peeled, seeded, and chopped into small cubes
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• salt and floor black pepper to taste
• Black Beans:
• 2 (15 ounce) cans black beans, tired
• 5 cloves garlic, minced
• 2 teaspoons floor cumin
• 1 pound sparkling spinach
• 10 corn tortillas
• 2 tablespoons chipotle-lime crema, or to taste

Instructions :

Prep : 15M	Cook : 10M	Ready in : 40M

• Preheat the oven to four hundred ranges F (two hundred stages C).
• Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread frivolously over a big rimmed baking sheet.
• Bake inside the preheated oven until squash is gentle and just starting to brown at the edges, 25 to 35 mins.
• While squash is baking, empty beans right into a small pot over low warmness. Add garlic and cumin; stir well and keep to warm for a couple of minutes until heated thru. Turn off warmness, cover, and set aside.
• Heat 1 to two tablespoons of water in a huge skillet over medium heat. Add as plenty spinach as can healthy. Sprinkle with salt, stir, and cook till spinach begins to wilt. Add additional spinach as it chefs down and makes extra room. Cook, stirring every so often, till all spinach is wilted, 3 to 5 mins.
• Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.

Notes :

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