Spaghetti Squash Tostadas

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Spaghetti Squash Tostadas
Course Entree, Platter
Cuisine Vegetarian
Servings
serves
Ingredients
  • 3 tablespoons vegetable oil plus more for frying
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon chipotle chile powder
  • Sea salt and freshly ground pepper
  • 250 g cherry tomatoes halved
  • 1 large red onion cut into 1/2-inch wedges
  • 1/2 spaghetti squash halved and seeded
  • 1 400 g can black beans do not drain
  • 8 corn tortillas
  • 1/2 cup sour cream
  • Fresh corriander for topping
  • Lime wedges for serving
Course Entree, Platter
Cuisine Vegetarian
Servings
serves
Ingredients
  • 3 tablespoons vegetable oil plus more for frying
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon chipotle chile powder
  • Sea salt and freshly ground pepper
  • 250 g cherry tomatoes halved
  • 1 large red onion cut into 1/2-inch wedges
  • 1/2 spaghetti squash halved and seeded
  • 1 400 g can black beans do not drain
  • 8 corn tortillas
  • 1/2 cup sour cream
  • Fresh corriander for topping
  • Lime wedges for serving
Instructions
  1. Preheat the oven to 220c. 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.
  2. 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 and scrape the flesh into a bowl using a fork. Add the roasted vegetables and toss.
  3. Heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder in a medium fry pan 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.
  4. Heat 4cm vegetable oil in a separate fry pan 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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Written by helena