Picture Recipe: Pumpkin Red Bean Tostadas
About now, there are likely a lot of pumpkins sitting around having the post-Halloween blues. While most are the big Jack-O-Lantern variety with little flavor (and many of those are coated in candle wax), you may have a couple of the small, round sugar pumpkins left over from the day of the pumpkin. Roast them and you have a good start on this easy recipe.
This recipe is a skillet recipe–the best kind in my mind. Just throw everything in one pan, cook a while and voila! you have a complete meal. It’s shared here in picture format. See how you like that:
Substitutions and Variations:
Squash: Roasted acorn could be substituted for pumpkins
Tomatoes: A 28-oz. can of diced Muir Glen (or comparable quality) tomatoes could be substituted for fresh. Include the juices.
Jalapeno: Canned diced chiles could be substituted, mild or hot and in an amount that suits your spice tolerance.
Tortillas: Use hard shell tostadas; warm on a pancake griddle or in the microwave.
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