Spaghetti Squash Tostados
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Spaghetti squash tostados - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 spaghetti squash, halved and peeled
- 425 gr. black beans
- 600 ml cherry tomatoes, halved
- Coarse salt and freshly ground pepper
- 3 tbsp vegetable oil, plus extra for deep frying
- 2.5 tsp chili powder
- 1 teaspoon smoked chipotle chili powder
- 1 large red onion, cut into 1.25cm thick wedges
- 1/2 cup sour cream
- 8 wheat tortillas (recipe corn tortillas, recipe wheat tortillas)
- Fresh cilantro for sprinkling
- Lime wedges for serving
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Recipes with similar ingredients: spaghetti squash, tortilla, cherry tomatoes, black beans, chili pepper, chipotle pepper, sour cream, lime, cilantro, red onion
Cooking the dish according to the recipe:
- Preheat oven to 220 degrees Celsius. In a bowl, combine 2 tablespoons of vegetable oil, 2 teaspoons of chili powder, chipotle chili powder, 1 teaspoon of salt, and a few grinds of black pepper.
Add tomatoes and red onion and stir. Bake in the oven for 25 minutes, stirring once, until softened. - Meanwhile, place the pumpkin cut-side up in a microwave-safe bowl, add 1/2 cup water, cover, and microwave until tender, 10 to 15 minutes.
Cool and scrape out the pumpkin flesh with a fork. Place the pumpkin flesh in a bowl. Add the roasted vegetables and stir. - In a medium skillet over medium heat, heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder.
Add the beans and mash with a fork. Bring to a boil and cook, stirring, for about 5 minutes until thickened. (Add a little water if the mixture becomes too thick.) - Heat 1/2 inch (1.25 cm) of vegetable oil in a separate frying pan over medium-high heat. Fry each tortilla for 2 minutes, until crispy.
Place the beans on the tortillas, top with vegetables, sour cream, and cilantro. Serve with lime wedges.
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