Spaghetti Squash Tostadas

Ingredients

• 15 ounce black beans canned (do not drain)
• 1 pint cherry tomatoes halved
• 1 teaspoon chipotle chile powder 
• 2.5 teaspoons chili powder 
• 8  corn tortillas 
• 4 servings cilantro leaves fresh for topping
• 4 servings kosher salt and pepper freshly ground
• 4 servings lime wedges for serving
• 1 large onion red cut into 1/2-inch wedges
• 0.5 cup cup heavy whipping cream sour
• 0.5  spaghetti squash halved seeded
• 3 tablespoons vegetable oil for frying plus more

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• plastic wrap
• microwave

Directions

1. Preheat the oven to 425 degrees F.
2. Whisk 2 tablespoons vegetable oil, 2 teaspoons chili powder, the chipotle powder, 1 teaspoon salt and a few grinds of pepper in a bowl.
3. Add the tomatoes and red onion; toss. Roast on a baking sheet, stirring once, until tender, 25 minutes.
4. Meanwhile, put the squash cut-side up in a microwave-safe dish; add 1/2 cup water, cover with plastic wrap and microwave until tender, 10 to 15 minutes.
5. Let cool; scrape the flesh into a bowl using a fork.
6. Add the roasted vegetables and toss.
7. Heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder in a medium skillet over medium heat.
8. Add the beans and mash with a fork. Bring to a simmer; cook, stirring, until thickened, about 5 minutes. (
9. Add a splash of water if the beans get too thick.)
10. Heat 1/2 inch vegetable oil in a separate skillet over medium-high heat. Fry each tortilla until crisp, 2 minutes.
11. Spread the beans on the tortillas; top with the vegetables, sour cream and cilantro.
12. Serve with lime wedges.