These tostadas are a healthier take on Mexican street food. Using black beans is a great replacement for meat as a source of vegetarian protein, with the beans also being high in fibre, folate, magnesium and iron. The flavours complement each other, giving you a delicious light, yet filling lunch or dinner option!
1 medium butternut squash pumpkin, peeled & diced into 2cm pieces
1 medium sweet potato, peeled & diced into 2cm pieces
4 small wholemeal tortillas
1 can black beans, rinsed & drained
1/2 cup spinach, washed
1/4 cup feta, crumbled
1 large lemon, juiced
1/4 cup tahini
2 avocados, sliced
2 teaspoons smokey chipotle seasoning
Extra-virgin olive oil
Sea salt & cracked black pepper
Preheat oven to 200C or 180C for fan forced and spray and line a medium sized baking tray.
Place pumpkin and sweet potato pieces into a bowl and pour in 1-2 tablespoons of olive oil and a pinch of salt & pepper to season, mix until combined.
Place pieces evenly onto the baking tray and bake for 30-35 minutes, or until soft. Set aside to cool slightly.
To bake the tortillas either: lightly spray with oil (I used avocado oil) and place in the air fryer at 180C for 5 minutes, turning halfway through; OR cook in the oven at 180C for 8-10 minues, or until tortillas are golden brown. Remove and set aside to cool, making sure the tortillas are flat.
Place black beans and 2 tablespoons of lemon juice into a food processor and blitz until roughly chopped.
Whisk together tahini, remaining lemon juice, 2 tablespoons of olive oil, and chipotle seasoning, until well combined.
Stack the tortilla with spinach, feta, black beans, pumpkin & sweet potato and avocado slices, then drizzle the tahini dressing over the top.
Serve and enjoy!