Butternut Squash Tostadas

• 3 cups Cooked Black Beans, Drained And Rinsed
• 13 cups Green Salsa
• 1/4 teaspoons Cayenne Pepper
• 1 whole Lime, Juiced
• 2- 1/2 Tablespoons Vegetable Oil
• 8 whole 6 Inch Corn Tostada Shells
• 2 pounds Butternut Squash, Peeled, Seeded, And Cut Into 1/2-inch Cubes
• 2 Tablespoons Chopped, Seeded Hot Pepper
• 3/4 cups Chopped Red Onion
• 1/2 teaspoons Salt, More To Taste
• 1/4 teaspoons Pepper, More To Taste
• 2 Tablespoons Finely Chopped Fresh Cilantro
• 1 whole Avocado, Pitted, Diced
• 1/2 cups Green Salsa
• 1/4 cups Pickled Radishes Or Pickled Red Onions
• 1/4 cups Crumbled Cotija Or Feta Cheese

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

black beans, green salsa, cayenne pepper, vegetable oil, tostada shells, butternut, pepper, red onion, salt, pepper, fresh cilantro, avocado, green salsa, red onions, cheese

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-tostadas/ (may not work)