Butternut Squash and Sweet Potato Soyrizo Tostadas
SERVES 6
Butternut Squash and Sweet Potato served on a crisp tostada shell topped with cabbage, Soyrizo, roasted squash, and red onion and top with vegan sour cream & cilantro
PREP TIME
8 MIN
COOK TIME
45 MIN
TOTAL TIME
53 MIN
INGREDIENTS
Makes 6 small tostadas.
1/2 pkg El Burrito Soyrizo or SoyYum Chorizo
2 cups butternut squash, peeled, seeded and cut into 1/2 inch pieces
1 Tbsp. olive oil (divided)
1/2 tsp. chili powder
1/2 tsp. smoked paprika
1/4 tsp. cumin
1/8 tsp. cinnamon
1/2 small onion, diced
1 clove garlic
6 small corn tortillas
1 batch refried black beans
1/4 head of large Napa cabbage, shredded
1/4 cup red onions, diced
1/8 cup cilantro
salt to taste
top with dollop of vegan sour cream
WHAT YOU NEED
DIRECTIONS
Toss squash in the oil, chili powder, smoked paprika, cumin, cinnamon and salt, spread the mixture out in a single layer on a baking sheet and roast in a preheated 400F oven until the squash is tender and starts to caramelize on the edges, about 30-40 minutes.
Heat the oil in a pan over medium heat. Add Soyrizo and cook until browned, about 5 minutes, and set aside.
Using the same pan, add onion and sauté until tender, about 5-7 minutes. Add garlic and cook until fragrant, about a minute. Combine garlic and onions with Soyrizo.
Brush the tortillas lightly with oil and bake in a preheated 350F oven until golden brown & crispy, about 3-5 minutes per side.
Spread the refried beans over the top of the tortillas, sprinkle on cabbage, Soyrizo, roasted squash, and red onion and top with vegan sour cream & cilantro.
WHAT YOU NEED
