Black Bean and Butter Squash Tostada Flatbread

Black Bean and Butter Squash Tostada Flatbread

I’ve been really into Pinterest recently, especially the food and recipe section and recently pinned a delicious looking recipe for a black bean and butternut squash tostada. I also recently had an absolutely delicious meal at one of my favorite neighborhood restaurants, The Peasantry. One of the dishes I had was their butternut squash flatbread, which was absolutely amazing. The Peasantry is known for their "elevated street food" taking traditional street food recipes like gyros and kebobs and making them "fancy" in a sense.

I really love when restaurants are able to create unique dishes that are packed with a ton of flavor, but not a lot of extra fat and calories. I’ve been trying to cook with a lot more spices recently, and have also gotten into pickling. So I decided to create my own tostada/flatbread combo inspired by the flavors from both recipes! One of the goals of this recipe was to create a unique flavor by combining, sweet, savory, salty, and tangy. And according to TT#1 the recipe came out just the way I had hoped!

Ingredients:

  • 1.5 tablespoons cinnamon
  • 1 tablespoon sugar
  • 1 teaspoon chipotle powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 tablespoons butter
  • ¼ cup reduced fat cream cheese
  • ½ butternut squash
  • 1 can of black beans
  • 4 corn tortillas
  • 2 tablespoons of capers in balsamic
  • pickled red onions (recipe below)
  • 8-1o red seedless grapes

Directions:

  1. Begin by pickling the onions. I followed Bobby Flay's recipe, I reduced everything by half since I was just making 4 tostadas. Let the red onions sit in the pickling mixture for at least one hour
  2. Combine 1/2 tablespoon of cinnamon, 1 teaspoon chipotle powder, and 1 tablespoon of sugar with the 1/4 cup of reduced fat cream cheese, set aside and let soften, adjust spices to your taste
  3. Preheat the oven to 350 degrees and once it's preheated, throw the tortillas in sandwiched between two baking dishes for about 10 minutes or until hardened like a hard taco shell, but flat
  4. Peel and cube the butternut squash and add to a skillet with the butter, rest of the cinnamon, nutmeg,  salt, and cayenne pepper, cook for about 15 minutes or until squash is soft, then throw in the black beans and heat them through
  5. While the butternut squash is cooking cube the grapes up
  6. Top the tostada with a layer of the cream cheese spread, black beans and squash, grapes, capers and pickled onions
  7. Enjoy!

 

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