Chile-Roasted Pumpkin & Black Bean Tostadas

Serves 12 tostadas

Chile-Roasted Pumpkin & Black Bean Tostadas

By Camille Styles


  • 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


  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!

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Comments (2)
  1. 1
    Bella B October 26, 2015 at 7:35 pm

    Yum what a fun dish! This is really great way to change it up!

    xoxoBella |

  2. 2
    Gaby Dalkin October 26, 2015 at 8:46 pm

    I’m all about the tostadas and the pumpkin addition is perfect for this week’s festivities!