Butternut Squash Tostadas

Process the black bean purée ingredients together in a food processor until smooth. Because it uses presumably well-seasoned salsa, extra seasoning isn’t required, but adjust if desired. Set aside at room temperature (or refrigerate if making ahead).

Heat ½ tablespoon oil in a 10 to 12 inch nonstick or cast iron skillet over medium high. Add hot pepper and onion; cook until onion is browned, then remove to a large bowl. Heat 1 tablespoon oil in the same pan, reducing heat slightly. Add half the squash and cook undisturbed for 5 minutes, until browned on one side. Sprinkle with salt and pepper and cook another 5 to 7 minutes, stirring a few times, until further browned and tender. Remove to bowl with peppers and onion and repeat process with remaining squash (if using a 12 inch pan, you can cook all the squash at once using 2 tablespoons of oil). Toss together squash, peppers and onion, 1 tablespoon cilantro, and salt and pepper to taste.

To build 1 tostada: Spoon ¼ cup bean purée onto a tostada shell, then press another shell over it. Spoon another ¼ cup beans onto top shell and spread almost to edges. Top with about 2 tablespoons salsa and a large scoop of the squash mixture. Top with a fourth of the avocado and radishes, then sprinkle with a tablespoon of crumbled cheese and a pinch of cilantro. Serve warm or at room temperature.

More helpful nutrition and process notes at the link to the blog post!