Roasted Chipotle Butternut Squash, Black Beans, and Goat Cheese Tostadas

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 2 1x
  • Category: Dinner



  • Butternut Squash
  • 2 cups 1/4″ cubed butternut squash
  • 1/2 cup diced red onion
  • 1 tablespoon olive oil
  • 12 teaspoon crushed dried chipotle peppers (see note)
  • 1/4 teaspoon salt
  • Beans
  • 3/4 cup black beans, with liquid
  • 1 tablespoon lime juice
  • 2 teaspoons honey
  • 1/2 teaspoon cumin
  • 2 tablespoons minced cilantro
  • Everything Else
  • 4 to 6, 6″ corn tortillas
  • 23 ounces crumbled goat cheese
  • Cilantro, for topping


  1. Preheat oven to 425˚.
  2. Toss butternut squash with onion, olive oil, chipotle pepper, and salt. Spread in a single layer on a sheet tray covered with parchment paper. Roast for 20-25 minutes or until squash is tender and beginning to brown.
  3. In a small sauce pan, combine black beans with liquid, lime juice, honey, and cumin. Cook over medium-low until the liquid has mostly evaporated, 4 to 5 minutes (may take less or more time depending on how much liquid there was). Remove from heat and stir in the cilantro.
  4. Place the tortillas on a sheet tray and divide black bean mixture evenly. Top with butternut squash and finish with a sprinkle of goat cheese. Bake for 10 to 15 minutes until tortilla is crisp and goat cheese is browning. Serve with a sprinkle of cilantro.


+ For the ground chipotles, you can also use chipotle powder. Make sure you know whether or not the powder is hot and adjust measurements accordingly.

+ Fresh, homemade tortillas really do work best for these black bean tostadas.