Butternut Squash & Kale Tostadas

Preheat oven to 400ºF. Peel butternut squash, remove seeds and cut the flesh into small cubes. Toss with 1 1/2 tablespoons of the olive oil and place on a rimmed baking sheet. Sprinkle with salt and pepper and roast for 25 minutes, stirring with a spatula halfway through.

While squash is cooking, pour the cans of black beans into a small saucepan. Add garlic and cumin and heat on low.

Wash kale thoroughly and cut the leaves from the ribs. Roll up the kale leaves and thinly slice them. Place kale in a colander and rinse with hot water for about 15-30 seconds to slightly wilt leaves, then rinse with cold water to stop the cooking. Squeeze out all excess water with paper towels.

For the avocado sour cream, combine avocados, sour cream, jalapeno, cilantro and lime juice in a blender and puree. Set aside.

Drain the black beans. Brush tortillas with remaining olive oil and put them on a baking sheet. Layer them with black beans, kale, diced red onion and roasted butternut squash. Place in the 400ºF oven until tortillas start to crisp up, about 10 minutes. Top with avocado sour cream.