Roasted Pumpkin And Black Bean Tostadas

1. 1

   Quarter the pumpkin; clean out the seeds and interior pulp. Cut into wedges. Drizzle with 3-4Tbs. olive oil, and season generously with salt, pepper and chili powder. Roast in a preheated 375 oven for 40 minutes until fork tender. Allow to cool, scrape out pulp into a bowl and mash. Set aside. If the pumpkin is dry, add an additional tablespoon of olive oil, and season with salt and pepper to taste. Heat 2 Tbs. olive oil over medium high heat in a saute pan. Place corn in the hot pan, add cumin, salt and pepper to taste.

2. 2

   Saute until caramelized. Add the black beans to the corn, saute for another minute to warm the beans through. Remove to a bowl and set aside. To prepare the tostados: heat 1/2 inch vegetable oil in a 10-inch heavy skillet over moderately high heat until hot enough to make the edge of a tortilla sizzle. Add 1 tortilla at a time to the oil, pushing down to submerge, fry for 15 seconds. Using tongs, turn tortilla over and continue frying, pushing down into oil with a spatula to keep as flat as possible. Turn the tortilla again if necessary. Fry until the tortilla is a deep golden color, about 1 minute more. Transfer to paper towels to drain. (Tostada will crisp as it cools.) Fry remaining tortillas 1 at a time.

* Per serving · 4 servings · Values may vary.

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