Black Bean Tostada with Mexican Squash

A vegetarian tostada with black beans and squash.

Ingredients:

• 1 T olive oil
• 1 c fresh Mexican squash
• 2 tsp ancho chile powder, divided
• 2 green onions, chopped
• salt and black pepper to taste
• 1 15 oz. can black beans, drained and rinsed
• 5 oz Rotel tomato and chile, drained
• 6 corn tortillas
• 2 c romaine lettuce, chopped
• c crumbled queso fresco
• cilantro leaves, for garnish
• 1 sliced lime, wedges

Steps:

1. In a skillet, heat the olive oil on medium / low heat.
2. Add the squash and cook covered until the squash is soft but not mushy, about 8-10 minutes. Add the chile powder, chopped green onions, salt and pepper to taste, and cover to keep warm.
3. Heat the black beans and canned tomatoes with chile in another saucepan; simmer for 5 minutes.
4. Spread equal amounts of the bean mixture on each tostada. Top with equal amounts of the squash mixture, lettuce and cheese. Sprinkle with cilantro. Serve with lime wedges.