- 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
- 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.
- 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.
- Mash refried black beans with a pinch of salt and a teaspoon or so of olive oil to thin slightly.
- Mix a tablespoon of adobo liquid from chipotles with a tablespoon of water.
- 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!
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Yum what a fun dish! This is really great way to change it up!
xoxoBella | http://xoxobella.com
I’m all about the tostadas and the pumpkin addition is perfect for this week’s festivities!