We’re constantly trying to reinvent our favorite dinner staples – who isn’t? Lately we’ve been making variations of different tacos trying to mix it up. A few weeks ago I pinned this yummy looking recipe and since we’re now home getting back into our routine, I gave it a whirl. All I can say is Y-U-M! The  combination of butternut squash with chipotle was mouth watering. Add this into your menu this week friends, you won’t regret it!

Enjoy!

Roasted Chipotle Butternut Squash, Black Beans, and Goat Cheese Tostadas

Ingredients

2 cups ¼” cubed butternut squash
1 medium red onion
1 tablespoon olive oil
1-2 teaspoon crushed dried chipotle peppers
¼ teaspoon salt
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½ cup black beans, rinsed and drained if using canned
Juice from half a lime
1 tablespoon honey
1 tablespoon olive oil
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4 corn tortillas
2-3 ounces goat cheese

Directions

1. Preheat oven to 425˚.
2. 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.
3. 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.
4. Place tortillas in the oven and let bake until the goat cheese is browning and the tortillas is crisp, 10-15 minutes.

Recipe and photo by Naturally Ella