Butternut Squash & Kale Tostadas Recipe

Name: Butternut Squash & Kale Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole (about 1 1/2 Lb. Size) Butternut Squash; 2 Tablespoons Olive Oil, Divided; Salt And Pepper; 2 cans (15 Oz. Size) Black Beans; 2 cloves Garlic, Minced; 1 teaspoon Cumin; 4 leaves Kale (4 Leaves Is About 2 Cups When Sliced); 8 whole Corn Tortillas; 1/4 cups Diced Red Onion; 2 whole Avocados, Peeled, Pitted; ⅓ cups Light Sour Cream; 1 whole Jalapeno, Seeded And Chopped; ⅓ cups Cilantro Leaves; 1 whole Lime, Juiced

Servings: persons

1 whole (about 1 1/2 Lb. Size) Butternut Squash
2 Tablespoons Olive Oil, Divided
Salt And Pepper
2 cans (15 Oz. Size) Black Beans
2 cloves Garlic, Minced
1 teaspoon Cumin
4 leaves Kale (4 Leaves Is About 2 Cups When Sliced)
8 whole Corn Tortillas
1/4 cups Diced Red Onion
2 whole Avocados, Peeled, Pitted
⅓ cups Light Sour Cream
1 whole Jalapeno, Seeded And Chopped
⅓ cups Cilantro Leaves
1 whole Lime, Juiced

1
Preheat oven to 400 degrees F. Peel butternut squash, remove seeds and cut the flesh into small cubes.
2
Toss with 1 1/2 tablespoons of the olive oil and place on a rimmed baking sheet.
3
Sprinkle with salt and pepper and roast for 25 minutes, stirring with a spatula halfway through.
4
While squash is cooking, pour the cans of black beans into a small saucepan.
5
Add garlic and cumin and heat on low.
6
Wash kale thoroughly and cut the leaves from the ribs.
7
Roll up the kale leaves and thinly slice them.
8
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.
9
Squeeze out all excess water with paper towels.
10
For the avocado sour cream, combine avocados, sour cream, jalapeno, cilantro and lime juice in a blender and puree.
11
Set aside.
12
Drain the black beans.
13
Brush tortillas with remaining olive oil and put them on a baking sheet.
14
Layer them with black beans, kale, diced red onion and roasted butternut squash.
15
Place in the 400 degrees F oven until tortillas start to crisp up, about 10 minutes.
16
Top with avocado sour cream.

794

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole (about 1 1/2 Lb. Size) Butternut Squash, 2 Tablespoons Olive Oil, Divided, Salt And Pepper, 2 cans (15 Oz. Size) Black Beans, and more.

Yes, Butternut Squash & Kale Tostadas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash & Kale Tostadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions