Black Bean and Butternut Squash Tostadas with Avocado-Pomegranate Salsa

INGREDIENTS

for the squash:

1 butternut squash, cubed 

Melted coconut oil or avocado/olive oil

Maple syrup

Heaping 1/4 chipotle chili powder (or more if you like it spicy)

1 teaspoon cumin 

Salt

Pepper

for the beans:

1 can/container cooked black beans, drained and rinsed

Olive oil 

1 large clove of garlic, chopped

1/2 yellow onion, diced

1/2 teaspoon plus more salt

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

pepper

for the salsa:

Avocado, diced

Cilantro, chopped

Pomegranate seeds

Lime juice 

Salt

Pepper

Tortillas

METHOD

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

2. Place cubed squash on the baking sheet along with coconut oil, maple syrup, chili powder, salt, and pepper. Roast until tender and golden brown.

3. In a pot, sauté diced onion in olive oil until golden. Add in garlic. Add in beans plus some water (start with 1/3 cup).

4. Then, add spices - 1/2 teaspoon salt to start, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and pepper.

5. Stir everything together, cook for 5-10 minutes, mashing with a fork.

6. Once the beans reach your desired consistency, taste for salt and add more if necessary.

7. To a bowl, add diced avocado, cilantro, lime, salt, pepper. Toss. Add in pomegranate seeds and gently toss again. Taste and adjust for seasoning.

8. Crisp up tortillas in oven/air fryer/stovetop. Top with beans, squash, and salsa.