Fuel For The Weekend: Butternut Black Bean Tostadas

Storyteller

Jillian Zieske

Friends, food, and weekend adventures.

Surrounded by mountains laced with a river, 22 of us created a base camp in the cozy town of Leavenworth, WA. We had traveled from all over the country to reunite, and for some, meet for the first time. We knew we all loved adventure with a dash of whimsy, good food, and conversations about how good life is. The weekend’s goal was simple: play. So we did. Kayaks, hikes, snowball fights, flag football--we really went for it.

We needed good fuel for this kind of play. That's where these Butternut Squash and Black Bean Tostadas came in handy. With Black Bean Soup from Patagonia Provisions, these are stocked with flavor and equally as beautiful. I recommend assembling a power team for these, cause cooking is always more fun with friends:

Butternut & Black Bean Tostadas

(makes tostadas for 10 people, so we doubled this)

  • 1 large butternut squash, cubed
  • 1/2 red onion
  • 3 cloves garlic
  • Oil
  • 20 corn tortillas
  • 2 packages Patagonia Black Bean Soup
  • Baby kale (big bag of it!)
  • 8oz feta
  • Fiery pepitas (see below)
  • Avocado crema (see below)

Photo: Kyle Meck

Team Butternut Squash (2 people for optimal chopping efficiency)

Heat oven to 400. Cut squash in cubes away from skin. Cut onion in 1-inch pieces. Mince garlic. Toss squash cubes, garlic, onion pieces in oil, spread on a cookie sheet, place in oven. Toss after 15 minutes. Leave in for 15 more or until fork tender.

The Tortilla Person (1 person)

Heat large pan about ½ full of oil. It’s hot enough when a drop of water makes it go crazy. Place tortillas in the oil for a few minutes until golden brown on each side. Place on a cooling rack or paper towels and plate.

Photo: Kyle Meck

The Black Bean Master (1 person)

Prepare according to directions on pouch, but add 1 minute of simmering. Don’t over simmer!

The Avocado Whisperer (1 person)

Avocado Crema

  • 2 avocados
  • ¼ cup sour cream
  • Juice from half line
  • Salt
  • Chili pepper
  • Cilantro (optional)

Mash avocados into a medium bowl with a pinch of salt and chili powder. Easy.

The Fiery Pepita Maker (1 person)

  • Oil
  • Hearty bag of raw pepita seeds
  • Salt
  • Cheyenne pepper
  • Chili pepper

Line a small pan with oil and bring to medium-high heat. Put a handful of seeds in the pan and sprinkle with salt and pepper to taste. It’s a good idea to stir them around every few seconds so they don’t burn!

Photo: Kyle Meck

Create an assembly line for your delicious creation: tortillas –> black beans -> butternut squash -> kale -> crema -> cheese -> pepitas, then chow down.

Published: April 1, 2016

Jillian ZieskeStoryteller

Seattlite drawn to mountains, vibrant food, and a good pun.

Please respect the places you find on The Outbound.

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