These 20-Minute Tostadas Are My Favorite Fall Dinner
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can pumpkin purée
- 1 teaspoon kosher salt
- 8 tostada shells
- 1 (15-ounce) can black beans
- 1 tablespoon lime juice
- 1/2 cup salsa
- fresh cilantro
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Instructions
- Heat the oil in a large skillet set over medium heat. Add the garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, about 1 minute.,Stir in the pumpkin and continue to cook, stirring often and adjusting the temperature as needed to keep the mixture at a simmer, until flavors meld and mixture thickens up, about 5 minutes. Turn off the heat and stir in the salt. Taste and season with more salt as desired.
- Meanwhile, arrange the tostada shells on a baking sheet and bake until warmed through, about 5 minutes.
- Add the beans to a medium bowl and toss with the lime juice. Optionally, microwave the beans until warmed through, about 1 minute.,Spread the pumpkin mixture evenly over the top of each warmed tostada. Divide the seasoned beans evenly among the tostadas on top of the pumpkin layer. Dollop with salsa or pico de gallo and serve with your choice of toppings.,Once assembled, the tostadas don’t store well. Instead, store any leftover pumpkin mixture and beans in separate airtight containers in the refrigerator for up to 3 days, then assemble on a warmed tostada with toppings as directed.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original