Since I am now a housewife I have found a lot of free time and I am enjoying it greatly. I have ALWAYS loved to cook and bake but eating healthier has been a goal of mine for some time. It’s not only important to exercise but what we put into our bodies has an effect on us as well. Starting at the beginning of this year I discussed with my husband about the possibility of dedicating at least two meals a week to vegetarian meals and we would slowly increases it. Even though we are still at the min of two meals a week there are weeks that we have eaten nothing but vegetarian meals and we can tell the difference.

Late a night I love to peruse pinterest and I have a dashboard that is dedicated to food :) I came across this recipe by Naturally Ella and I just KNEW I had to make it.

Roasted Chipotle Butternut Squash, Black Beans, and Goat Cheese Tostadas


The recipe was so simple as delicious. I hope you give it a try, believe me you will NOT regret it.


Roasted Chipotle Butternut Squash, Black Beans, and Goat Cheese Tostadas

2 cups ¼” cubed butternut squash
1 medium red onion
1 tablespoon olive oil
1-2 teaspoon crushed dried chipotle peppers
¼ teaspoon salt

½ cup black beans, rinsed and drained if using canned
Juice from half a lime
1 tablespoon honey
1 tablespoon olive oil

4 corn tortillas
2-3 ounces goat cheese

1. Preheat oven to 425˚.
2. Roughly dice onion and toss with cubed butternut squash. Combine olive oil, 1 teaspoon crushed chipotle peppers, and salt. Add to butternut squash and toss again to coat. Roast for 20-25 minutes or until squash is tender and beginning to brown.
3. In a bowl, combine black beans, lime juice, honey, and olive oil. Once squash is done, add to black beans and stir. Spoon squash and black bean mixture on to corn tortillas and sprinkle with goat cheese.
4. Place tortillas in the oven and let bake until the goat cheese is browning and the tortillas is crisp, 10-15 minutes.