Butternut Squash and Chorizo Tostadas

Ingredients

• 1  batch refried black beans 
• 4 cups butternut squash peeled seeded cut into 1/2 inch pieces (or pumpkin)
• 1 teaspoon chipotle chili powder 
• 0.5 pound chorizo 
• 0.3 cup cilantro leaves 
• 0.3 teaspoon cinnamon 
• 12 small corn tortillas 
• 0.5 teaspoon cumin toasted
• 2 cloves garlic 
• 1 tablespoon oil 
• 1 small onion diced
• 0.3 cup queso fresco crumbled (or feta)
• 0.3 cup onions diced red
• 4 servings salt to taste

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Toss the squash in the oil, chili powder, 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 tender and just starts to caramelize on the edges, about 30-40 minutes.
2. Heat the oil in a pan over medium heat.
3. Add the chorizo, cook until browned, about 10 minutes and set aside retaining a tablespoon of leftover oil/grease in the pan.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and cook until fragrant, about a minute.
6. Brush the tortillas lightly in oil and bake in a preheated 350F oven until golden brown and crispy, about 3-5 minutes per side.
7. Spread the refried beans over the top of the tortillas, sprinkle on the roast squash, chorizo, red onion, queso fresco and cilantro.