Butternut Squash Black Bean Tostadas

Why These Tostadas Are My Halloween Dinner Go-To

Halloween is almost here, and I’ve got our dinner sorted. These butternut squash black bean tostadas are exactly what we need: orange squash, black beans, and blue corn tortillas make it look festive, and it’s healthy enough that we can justify extra candy. Plus, they’re a regular in our rotation because they’re so easy and full of flavor. I roast the squash with cumin and lime, bake the tortillas until crispy (no frying!), and top them with black beans, lettuce, and a creamy avocado dressing. Josh keeps trying to get me to dress up, but I think my yoga pants costume is scary enough.

What Makes These Butternut Squash Black Bean Tostadas So Good

• The roasted butternut squash gets sweet and caramelized, pairing perfectly with the tangy, creamy avocado dressing.
• Baking the tortillas instead of frying gives you crispy tostadas without the grease, so you can feel good about eating a few.
• It’s a quick weeknight meal that feels special enough for a Halloween dinner, and you can customize toppings however you like.

Key Ingredients for These Mexican-Style Tostadas

• Butternut squash: Look for a squash that feels heavy for its size with no soft spots. The flesh should be deep orange. If you can’t find one, sweet potato is a great stand-in.
• Blue corn tortillas: They add a fun Halloween color and a slightly nutty flavor. Regular yellow or white corn tortillas work just as well if you can’t find blue.
• Avocado: Choose avocados that yield slightly to gentle pressure. If they’re too firm, the dressing won’t be creamy. If they’re too soft, the dressing may turn brown faster.

Kitchen Tools You’ll Need for Tostadas

• Two large baking sheets (one for squash, one for tortillas)
• Blender or food processor (for the avocado dressing)
• Large bowl (for tossing squash with oil and spices)
• Chef’s knife and cutting board
• Measuring spoons and a citrus juicer

Tips for Perfectly Crispy Tostadas and Roasted Squash

Spread the squash in a single layer on the baking sheet. If the pieces overlap, they’ll steam instead of caramelizing, and you’ll miss that sweet, browned edge. Check the tortillas at the 3-minute mark. Ovens vary, and they can go from golden to burnt fast. I like to rotate the pan halfway through for even browning.

The avocado dressing thickens as it sits. If you want a thinner drizzle, add a splash of buttermilk or water and pulse again. Taste and adjust salt and lime juice before serving. You can make the dressing a few hours ahead, but press plastic wrap directly onto the surface to keep it from browning.

Ways to Change Up These Vegetarian Tostadas

If you can’t find butternut squash, sweet potato or pumpkin works just as well. Cut them the same size and roast until tender. For a protein boost, add shredded chicken, crumbled tofu, or extra black beans. To make the dressing vegan, swap the buttermilk for a mixture of unsweetened almond milk and a teaspoon of vinegar, or use a ripe avocado blended with lime juice and water. If you like more heat, leave the seeds in the jalapeño or add a pinch of cayenne to the squash before roasting.

How to Serve Butternut Squash Black Bean Tostadas

Set out bowls of extra toppings so everyone can build their own. Crumbled queso fresco or cotija adds a salty bite, and pickled red onions bring a bright tang. A drizzle of hot sauce or a spoonful of salsa verde wakes everything up. For a side, try Mexican rice or a simple cabbage slaw with lime. If you want to keep it light, a handful of fresh cilantro and a squeeze of lime over the top is all you need.

How to Store Leftover Tostada Components

Store each component separately to keep the tostadas from getting soggy. The roasted squash and black beans will keep in the fridge for up to 4 days in airtight containers. The avocado dressing is best within 2 days, but press plastic wrap directly onto the surface to slow browning. Baked tortillas can sit at room temperature in a sealed bag for a few days, though they’ll lose some crunch. Re-crisp them in a 350°F oven for a few minutes before serving.

Can You Freeze Butternut Squash Black Bean Tostadas?

You can freeze the roasted squash and the black beans separately for up to 3 months. Let them cool completely, then pack in freezer-safe bags. The avocado dressing does not freeze well, so make it fresh. The baked tortillas can be frozen, but they’ll soften when thawed. If you want to freeze assembled tostadas, skip the dressing and lettuce, then reheat the whole thing in the oven and add fresh toppings after.

Best Way to Reheat Tostadas Without Losing Crunch

For the squash and beans, reheat them in a skillet over medium heat or in the microwave. The tortillas need dry heat to crisp up again. Spread them on a baking sheet and warm them in a 350°F oven for 3 to 5 minutes. Watch closely so they don’t burn. Never microwave the tortillas, they’ll turn chewy. Assemble the tostadas right after reheating so the toppings don’t make the shells soggy.

Frequently Asked Questions About Butternut Squash Black Bean Tostadas