This vegetarian tostada is filled with roasted tomatoes and onions, spaghetti squash, and black beans.
- 3 tablespoons vegetable oil, divided
- 2 1/2 teaspoons chili powder, divided
- 1 teaspoon chipotle chili powder
- salt and pepper
- 1 pint cherry or grape tomatoes, halved
- 1 large red onion, cut into 1/2-inch wedges
- 1/2 spaghetti squash, seeded
- 1 (15-oz) can black beans, drained and rinsed
- 8 tostada shells
- 1/2 cup sour cream
- fresh cilantro
- lime wedges
- Preheat the oven to 425F. Line a baking sheet with foil.
- In a medium bowl, whisk together 2 tablespoons of the vegetable oil, 2 teaspoons of the chili powder and chipotle chili powder. Season with salt and pepper. Add in the tomatoes and onion and stir to coat. Arrange on the baking sheet in a single layer. Roast, stirring once, until tender, about 25 minutes.
- Meanwhile, place the spaghetti squash, cut side up, in a microwave safe dish. Add about 1/2 cup of water, then cover the dish with plastic wrap and microwave until tender, 10-15 minutes. Let sit until cool enough to handle, then using a fork, gently scrape the flesh into a bowl.
- In a skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the beans and cook until heated, mashing as they warm up.
- Spread the beans on the tostadas. Top with some of the spaghetti squash, some of the vegetables, and a dollop of sour cream. Top with fresh cilantro and squeeze lime juice over the top before serving.
slightly adapted from Food Network Magazine March 2014