Butternut Squash & Black Bean Tostadas

This recipe is delicious! Very fresh and satisfying. Feels like you're eating takeout as we rarely eat deep fried foods. Didn't use chili powder as boyfriend is sensitive to spicy food but delicious anyways. Used lots of lime and a very mild jalapeño hot sauce to top it. Found this recipe via the Eating Well 1200 calorie vegetarian meal plan.

I use squares of roasted butternut squash seasoned with chili powder and then pretty much follow the recipe. add a little salsa if a little dry. Love this, have made it many times for years.

I use squares of roasted butternut squash seasoned with chili powder and then pretty much follow the recipe. add a little salsa if a little dry. Love this, have made it many times for years.

This was amazing - my husband and I absolutely loved it and were amazed at how filling it was! I apparently got a little heavy handed with the chile powder, but I just grabbed some vegetarian refried beans from the pantry and mixed it with the spicy squash to tone down the heat. Then I was able to use the leftover squash/refried bean mixture as a protein in my lunches and breakfasts throughout the rest of the week. Will definitely be making it again!

So good! Will definitely make again! I followed the recipe exactly and used feta cheese. My husband said this is one of the best meals I’ve ever made.

This has become a staple dinner in our house. It's very good and simple to make. We make it almost weekly now.

This is one of my favorite vegetarian recipes: absolutely yummy and so quick and easy. I do make the following changes to make it even easier and lower calorie. Rather than cooking and pureeing squash cubes, I use defrosted frozen pureed squash. I eliminate the oil called for. Since I love arugula, I use that instead of romaine and spray it with olive oil spray before tossing it with the lime juice. And rather than tostada shells, I use low carb/high fiber tortillas (La Tortilla Smart and Delicious made with whole wheat is a personal favorite), toasting it briefly on each side before assembling the dish. Regardless, this is a great recipe!

This was excellent! Very flavorful!

Awesome and easy Our Let's Eat Healthy group (8 people) fixed this exactly as it was written with the exception of using fresh squash rather than frozen (not available). We just cubed it and boiled it since my steamer would not hold 10 cups. Great flavor!!!! It gets a 16 thumbs up from our group!

Wonderful! This makes the best tasting vegetarian meal that I have ever eaten and that's really saying something! I did, however, substitute my regular mild chili powder for the ancho chili powder and used red onion instead of green onion. the result was absolutely delightful and it didnt take long to make.

I can't believe how good this was I usually avoid recipes that don't have reviews, but this sounded pretty good. I pretty much followed the recipe, except instead of tossing the lettuce with oil & lime juice, I skipped the oil and just squeezed a little bit of fresh lime juice on top. I also made my own tostadas by pan frying corn tortillas in a small amount of oil. I figured these changes lowered the calorie and fat content. I thought I might add garlic to the recipe, but figured I'd try a serving first, and found it really didn't need it. It was also so quick and easy to make, even though I didn't use precut squash. It really doesn't get much better than this, especially for a super busy student! Pros: Quick & Easy