Black Bean Tostada with Mexican Squash

A vegetarian tostada with black beans and squash.


  • 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


  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.
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