I love the fact, most of us Californians have adapted to healthy eating habits and for that, we are constantly looking for ways to boost the traditional cultural meals introduced  to us, throughout our state.

Mexican food is one type of cuisine guaranteed to be a favorite around this part of the country, so when I discover a creative healthy recipe to replace the more  traditional one, I share it.

Roasted Chipotle Butternut Squash, Black Beans, and Goat Cheese Tostadas
Ingredients
2 cups ¼” cubed butternut squash
1 medium red onion
1 tablespoon olive oil
1-2 teaspoon crushed dried chipotle peppers
¼ teaspoon salt
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½ cup black beans, rinsed and drained if using canned
Juice from half a lime
1 tablespoon honey
1 tablespoon olive oil
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4 corn tortillas
2-3 ounces goat cheese
Directions
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.
Recipe and photo by Naturally Ella