Is it even fall if you aren’t eating and drinking pumpkin at every meal?! It really should be called “pumpkin season” instead of fall! Pumpkin tastes great, is super versatile, and packed with antioxidants and other nutrients that can boost immunity, lower the risk of cancer, and even promote heart health. A true superfood. And you know how I feel about superfoods! So tonight, take 15 minutes and make Pumpkin Tostadas!
15 minutes • Servings: 2 Print Recipe
- 2 sprouted corn or whole grain tortillas
- 1/2 cup canned pumpkin
- 1/4 cup canned black beans, rinsed & drained
- 1/2 taco seasoning
- 1/2 avocado, sliced
- 2 tsp green onion, chopped
- 1 Tbsp cilantro, chopped
- 1 Tbsp toasted green pumpkin seeds (pepitas)
- 1 tsp lime juice
- 1/4 cup plain 2% Greek yogurt
Preheat oven to 400°. Place tortillas on a baking sheet and lightly brush each side w/ avocado or olive oil. Bake for 5-6 minutes per side until golden and crisp like a tostada. Set aside. In two separate small bowls heat pumpkin and black beans for 45-60 seconds in microwave until hot. With a fork, gently mash the black beans with taco seasoning (about 1 tablespoon per can of beans). Top each tostada with warmed pumpkin, seasoned beans, avocado, green onion, cilantro, and pepitas. Mix together the juice of 1 lime + 4 tablespoons Greek yogurt and drizzle on top!
Nutritional Facts for Pumpkin Tostadas
Daily Value %*
* Daily Value % based on a 2000 calorie diet.