Butternut Squash Tostada with Goat Cheese & Black Beans

Clearly I'm on a butternut squash kick {as demonstrated here}...I just love the buttery texture and rich taste.  It's the perfect addition to so many meals.  This latest meal includes goat cheese {another kick that I'm on here, here and here} and black beans...a dangerously good combination.  Who needs meat when you have such great substance?  I certainly didn't miss it and neither did my husband.  

These also have a spicy kick...perhaps a little too much for me right now, but I still thoroughly enjoyed them.  Just don't say I didn't warn you!  

Recipe via Naturally Ella

2 cups ¼” cubed butternut squash

1 medium red onion

1 tablespoon olive oil

1-2 teaspoon crushed dried chipotle peppers

¼ teaspoon salt

½ cup black beans, rinsed and drained if using canned

Juice from half a lime

1 tablespoon honey

1 tablespoon olive oil

4 corn tortillas

2-3 ounces goat cheese

Preheat oven to 425˚.

Roughly dice onion and toss with cubed butternut squash. Combine olive oil, 1 teaspoon crushed chipotle peppers, and salt. Add to butternut squash and toss again to coat. Roast for 20-25 minutes or until squash is tender and beginning to brown.

In a bowl, combine black beans, lime juice, honey, and olive oil. Once squash is done, add to black beans and stir. Spoon squash and black bean mixture on to corn tortillas and sprinkle with goat cheese.

Place tortillas in the oven and let bake until the goat cheese is browning and the tortillas is crisp, 10-15 minutes.

Hope you enjoy!  Bon Appetit!

xo natasha