Butternut Squash and Sweet Potato Soyrizo Tostadas







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


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


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.

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