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1
Process the black bean puree ingredients together in a food processor until smooth.
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2
Because it uses presumably well-seasoned salsa, extra seasoning isnt required, but adjust if desired.
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3
Set aside at room temperature (or refrigerate if making ahead).
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4
Heat 1/2 tablespoon oil in a 10 to 12 inch nonstick or cast iron skillet over medium high.
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5
Add hot pepper and onion; cook until onion is browned, then remove to a large bowl.
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6
Heat 1 tablespoon oil in the same pan, reducing heat slightly.
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7
Add half the squash and cook undisturbed for 5 minutes, until browned on one side.
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8
Sprinkle with salt and pepper and cook another 5 to 7 minutes, stirring a few times, until further browned and tender.
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9
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).
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10
Toss together squash, peppers and onion, 1 tablespoon cilantro, and salt and pepper to taste.
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11
To build 1 tostada: Spoon 1/4 cup bean puree onto a tostada shell, then press another shell over it.
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12
Spoon another 1/4 cup beans onto top shell and spread almost to edges.
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13
Top with about 2 tablespoons salsa and a large scoop of the squash mixture.
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14
Top with a fourth of the avocado and radishes, then sprinkle with a tablespoon of crumbled cheese and a pinch of cilantro.
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15
Serve warm or at room temperature.
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16
More helpful nutrition and process notes at the link to the blog post!
