Spaghetti Squash Tostadas

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • chice3 tablespoons vegetable oil, plus more for frying
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon chipotle chile powder
  • Kosher salt and freshly ground pepper
  • 1 pint cherry tomatoes, halved
  • 1 large red onion, cut into 1/2-inch wedges
  • 1/2 spaghetti squash, halved and seeded
  • 1 15 -ounce can black beans (do not drain)
  • 8 corn tortillas
  • 1/2 cup sour cream
  • Fresh cilantro, for topping
  • Lime wedges, for serving
Directions

Preheat the oven to 425 degrees F. Whisk 2 tablespoons vegetable oil, 2 teaspoons chili powder, the chipotle powder, 1 teaspoon salt and a few grinds of pepper in a bowl. Add the tomatoes and red onion; toss. Roast on a baking sheet, stirring once, until tender, 25 minutes.

Meanwhile, put the squash cut-side up in a microwave-safe dish; add 1/2 cup water, cover with plastic wrap and microwave until tender, 10 to 15 minutes. Let cool; scrape the flesh into a bowl using a fork. Add the roasted vegetables and toss.

Heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder in a medium skillet over medium heat. Add the beans and mash with a fork. Bring to a simmer; cook, stirring, until thickened, about 5 minutes. (Add a splash of water if the beans get too thick.)

Heat 1/2 inch vegetable oil in a separate skillet over medium-high heat. Fry each tortilla until crisp, 2 minutes. Spread the beans on the tortillas; top with the vegetables, sour cream and cilantro. Serve with lime wedges.


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