I subscribe to a fantastic vegetarian blog, Vanilla & Spice, written by a fellow Canadian. I have made several of her recipes. I especially love her healthy bars and cookies. I frequently make them as snacks for the girls (which I will also blog about). I perused her "blogs I follow" section and came across a delicious sounding black bean recipe (Chipotle Butternut Squash, Black Beans and Goat Cheese Tostados) on Naturally Ella's blog.
Since I was making them for the girls first, I modified the recipe slightly. With several sweet potatoes on hand, I used those instead. Personally, I find them a little bit too sweet for the recipe, hence the recommendation of butternut squash. I sauteed the onions before putting them on the tostado because I find that raw or nearly raw onions are a bit too harsh for the girls just yet. Lastly, I toned down the chipotle chill spice slightly.
It was quick and easy to prepare and came out of the oven looking delicious. I added some avocado slices on the side et voila!
Ingredients
- 2 cups ¼” cubed butternut squash
- 1 medium red onion
- 1 tablespoon olive oil
- 1-2 teaspoon crushed dried chipotle peppers
- ¼ teaspoon salt
- ————————
- ½ cup black beans, rinsed and drained if using canned
- Juice from half a lime
- 1 tablespoon honey
- 1 tablespoon olive oil
- ————————
- 4 corn tortillas
- 2-3 ounces goat cheese
Instructions
- Preheat oven to 425˚.
- Roughly dice onion and toss with cubed butternut squash. Combine olive oil, 1 teaspoon crushed chipotle peppers, and salt. Add to butternut squash and toss again to coat. Roast for 20-25 minutes or until squash is tender and beginning to brown.
- In a bowl, combine black beans, lime juice, honey, and olive oil. Once squash is done, add to black beans and stir. Spoon squash and black bean mixture on to corn tortillas and sprinkle with goat cheese.
- Place tortillas in the oven and let bake until the goat cheese is browning and the tortillas is crisp, 10-15 minutes.
