butternut squash and black bean tostadas

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Chili powder

  Spices

  2 tsp or 5g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Lime juice

  Raw

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Tostada shells

  Corn

  8 piece or 98g

• Feta cheese

  ½ cup, crumbled or 75g

• Jalapenos

  Jalapeno, canned, solids and liquids

  ½ cup, sliced or 52g

Directions

1. Bring about inchnof water to boil in a saucepan fitted with a steamer. Add 5 cups sqaush.Steam until tender, about 15 minutes. Drain andcreturn to the pan. Add 1 1\2 teaspoon chili powder and salt.. Mash until nearly smooth. Cover to keep warm
2. Combine beans, scallions, 2 tablespoons lime juice, 1tablespoon oil, cumin and remaining 1\2 teaspoon chili powder into a medium bowl. Toss lettuce wih remaining1 tablespoon each lime and oil in another bowl.
3. Spread about 1\4 cup squash on each tostada. Top each with about 3 tablespoons of bean mixture, 1\4 cup lettuce and 1 tablespoon feta cheese. Sprinkle with jalapenos.
4. You can make tostados by using fresh corn tortillas. Heat about 1\2 inch oil in acsmall skillet. Add the tortilla and cook for 1 to 2 minutes. Flip and cook until crisp

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