Tostadas with Roasted Butternut Squash, Spinach, and Black Beans – Sarah Wragge Wellness
This is a recipe that you can tailor to what you have in your fridge. Add any roasted veggies like butternut squash or greens like sauteed kale or Swiss chard and proteins like chicken, steak, or...
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Cooking tools:
- Food processor
- Blender
- Pepper mill
- Mason jar
- Ice cube tray
- Airtight container
- Oven
- Stove
- Skillet
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Measuring cup
- Measuring spoon
- Fork
- Plate
Ingredients
- 1 roasted butternut squash (recipe below)
- 2 cups oven-baked wilted spinach (recipe below)
- 1 15-ounce can black beans
- 3 radishes, sliced thinly
- 1 Tbsp. olive oil, divided
- 4 grain-free tortillas, like Siete’s
- 1 medium butternut squash, peeled, large dice (about 2 cups)
- 2 Tbsp. olive oil
- 1/8 tsp. sea salt
- 3–5 cranks of freshly ground pepper
- 20-ounce box of baby spinach
- 2 Tbsp. olive oil, divided
- 1/4 tsp. sea salt, divided
- 3–5 cranks of freshly ground pepper, divided
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