Butternut Squash Black Bean Tostadas
Ingredients
- 1 20-ounce package cubed peeled butternut squash (see Tips)
- 2 teaspoons ancho chile powder, divided
- ½ teaspoon salt
- 1 15-ounce can black beans or pinto beans, rinsed
- 2 scallions, sliced
- 3 tablespoons lime juice, divided
- 2 tablespoons grapeseed oil or canola oil, divided
- ½ teaspoon ground cumin
- 3 cups chopped romaine lettuce
- 8 tostada shells (see Tips)
- ½ cup crumbled queso blanco or feta cheese
- ¼ cup toasted unsalted pepitas
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