Butternut Squash And Black Bean Stew With Tomatoes And Green Beans Food

SQUASH AND BLACK BEAN STEW WITH TOMATOES AND GREEN BEANS

Steps:

• Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

BUTTERNUT SQUASH AND BLACK BEAN TOSTADAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.
• Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.
• While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.
• Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.
• Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.