Chile-Roasted Pumpkin & Black Bean Tostadas

Ingredients

• 12 large or 24 small corn tortillas
• 1 small pumpkin, peeled and seeds removed (or 1 large sweet potato, peeled)
• extra-virgin olive oil
• 1 tablespoon maple syrup
• 1 chipotle pepper from a can, minced, adobo sauce reserved
• kosher salt, to taste
• 1 can refried black beans
• 3 radishes, thinly sliced on a mandoline or with a sharp knife
• 1 bunch of cilantro, leaves only

Instructions

1. Make tostada shells by cutting out tortilla rounds with a circle cookie cutter, then brush with olive oil and bake for 10 minutes at 350 degrees until crispy, flipping once. Allow to cool, then proceed with toppings.
2. Meanwhile, toss 1/2” cubes of pumpkin or sweet potato with olive oil, maple syrup, chipotle pepper, and salt. Spread out on foil-lined baking sheet and roast at 350 until tender, about 20 minutes.
3. Mash refried black beans with a pinch of salt and a teaspoon or so of olive oil to thin slightly.
4. Mix a tablespoon of adobo liquid from chipotles with a tablespoon of water.
5. Assemble tostadas: Top tostada shells with a smear of black bean purée, a few cubes of roasted pumpkin, a slice of radish, and one or two cilantro leaves. Drizzle with a touch of the diluted adobo sauce and sprinkle with salt. Eat!