Tostadas with Roasted Butternut Squash, Spinach, and Black Beans

Tostadas with Roasted Butternut Squash, Spinach, and Black Beans

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 fish. You can also serve this over cauliflower rice. 

Feel free to add toppings like Magic Cilantro sauce (recipe below), avocado slices, pepitas, lime wedges, vegan sour cream, or vegan cheese. If you have leftover squash, toss it in your salads or serve it as a side for other meals. Serve with a fork and knife and plenty of napkins.

Tostadas with Roasted Butternut Squash, Spinach, and Black Beans

Makes 4


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


  • Toast the tortilla in a 1/2 tsp. of olive oil and dip both sides of the tortilla in the oil. Cook for about one to two minutes per side or until golden and crunchy. 

  • Assemble the ingredients together on top of the cooked tortilla, layering the spinach, butternut squash, black beans, radishes, and garnishes.


  • Preheat the oven to 425°F.

  • Toss the butternut squash in 1 tablespoon of olive oil and add salt and pepper on a parchment-lined rimmed baking sheet.

  • Roast until caramel brown and fork tender (about 35 minutes).


  • Toss 1/2 of the spinach with 1 Tbsp. olive oil on a parchment-lined rimmed baking sheet and bake for 5 minutes until wilted. Add the other half of the spinach once it comes out of the oven and toss with 1 Tbsp. olive oil, salt, and pepper.

Magic Cilantro Sauce

This is a riff on salsa verde. It has a strong herbal note, a kick from sherry vinegar, and a hit of spice from red chile flakes. It’ll brighten up anything you put it on—hence, magic! Put on salads, meats, fish, tacos, and anywhere you would use cilantro. Note: Cilantro is an excellent blood purifier and gets rid of heavy metal toxins that accumulate in the body.

Makes about 1/2 cup 


2 cups cilantro, including leaves and stems, packed

2 Tbsp. sherry vinegar 

2 1/2 tsp. minced garlic (about 2 large cloves)

2 Tbsp. fresh oregano leaves (1/2 teaspoon dried)

1/4 tsp. red chile flakes (also labeled as crushed red pepper) 

1/4 cup extra-virgin olive oil 

1/8 tsp. Kosher salt 

3–5 cranks freshly ground pepper


  • 1. Add all ingredients to a food processor or blender and blend until smooth. Season with salt and pepper. 

    2. Store in a Mason jar with a lid or a glass storage container. Dressing lasts up to three days in the fridge. Bring to room temperature before serving.


    1. If you don’t like cilantro, try parsley instead. You’ll still get a bright, herbaceous green sauce.

    2. To save time, add whole cloves of garlic into the blender with olive oil and blend first before adding the other ingredients. This will break up the garlic and incorporate it into the dressing. If you skip this step or don’t mince your garlic, there’s a chance it won’t get blended properly. 

    3. This dressing freezes well. You can pour it into an ice cube tray, freeze it, and then transfer the frozen cubes to an airtight container and store them in the freezer. Defrost cubes in a small jar overnight in the fridge.

    FAMILY NOTE: Serve with rice, corn tortillas, and flour tortillas. 


Recipe developed for SWW by Carla Contreras