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Roasted Pumpkin Tostada
Yield: 6 tostadas
(These can be made with packaged tostadas, or you may bake corn tortillas.)

Ingredients: 1 small cooking pumpkin, peeled, seeded and sliced into 3 to 4-inch long strips, 1/4-inch wide
1 small red onion, sliced lengthwise into thin strips
1/2 lime
1 ripe avocado
1 cup cooked black beans
Kernels cut from 2 ears of corn, boiled until tender, about 5 minutes
1 small jalapeņo pepper, seeded and minced (wear rubber gloves)
1 tablespoon chopped cilantro
1 teaspoon Kosher salt
1/3 cup corn oil
6 six inch corn tostadas or corn tortillas
1 roma tomato, cut into l/4-inch dice
Optional: toasted pumpkin seeds for garnish

Preheat oven to 500 degrees F.
Spray baking sheet with vegetable oil spray. Roast pumpkin and onion slices until golden brown, about 15 minutes.
Peel avocado and cut into 1/4-inch dice. Squeeze lime over avocado. Combine avocado with black beans, corn, jalapeņo, cilantro and salt.
If using tortillas: Brush tortillas lightly with olive oil and sprinkle with salt. Toast under a hot broiler until golden brown.
Cover each tostada (or tortilla) with the avocado-bean mixture. Arrange pumpkin and onion slices on top. Garnish with diced tomatoes and pumpkin seeds. Serve immediately.

Roasted Pumpkin Tostada by VeggieCards
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