Crunchy toasted tortillas filled with sweet roasted butternut pumpkin, hearty black beans, creamy avocado, and spicy coriander and roasted poblano sauce. This vegan, gluten free dish makes a great week night meal, or a memorable winter lunch with friends!
Growing up ‘Mexican-inspired food’ meant one of two meals: beef tacos, or taco spuds. I still love a good taco (now with beans) and taco spuds are one of the true pleasures in life, especially when piled high with cheese and really fluffy guacamole. Now, my definition of Mexican-inspired food has grown considerably, thanks to lots of American friends on the internet, and some time in California, spiritual home of the taco and tostada.
I love the ease of tostadas – just a really crunchy tortilla or soft taco really. You can top them with any combination of vegetables, beans (or meat), cheese, and sauce that you like, then fold and crunch your way through. Or, you know, be ladylike and eat them with a knife and fork. I prefer to eat these with my hands. It’s so much more fun that way!
When I think of Mexican food I usually think first of bright red sauce, fresh tomatoes, and salsa. But there is so much more to explore in the fusion of Mexican and other cuisines, or taking inspiration from the seasons. Winter heralds the season of sweet, dewy butternut pumpkins and creamy plump avocados, both of which pair beautifully with smoky black beans, and my bright roasted poblano, coriander, and lime sauce. It’s not exactly authentic, but these vegan, gluten free tostadas celebrate winter’s seasonal produce and have all the elements that will have your taste buds craving for just another messy delicious bite.
My roasted poblano sauce is bright with fresh coriander and lots of lime juice. The roasted poblanos are a soft heat. If you want more spice, try dicing up a green chilli and adding it to the blender with the coriander. This sauce would also make a great addition to guacamole, or as a quick topping for grilled vegetables or meat. In these tostadas the sweet cubes of roasted butternut pumpkin combine with creamy chunks of avocado and spicy poblano sauce in every bite and assault your tastebuds from every angle.
These Pumpkin, Black Bean and Avocado Tostadas with Roasted Poblano Sauce do make a great week night meal, but add a few margaritas (or a sweet dry white wine), maybe some salsa and chips, and you have the perfect menu for a sunny winter lunch with friends.
There’s something endearing about this sort of get your hands dirty food. People have to drop pretensions and just come to the table just as they are. Dig your hands in, connect with your food and just have some fun. Connecting through food with the people you love, now that’s the most authentic dish no matter where you are.
Pumpkin, Black Bean and Avocado Tostadas with Roasted Poblano Sauce
Serves 2-3 | Gluten Free | Vegan
For the sauce
- 2 poblano chilies
- 2 cloves garlic, crushed
- 1/2 cup (packed) coriander leaves
- Juice of 2 limes
- Small onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 500 grams butternut pumpkin
- 6 small gluten free corn tortillas (I used these ones)
- 400 gram can black beans
- 1 small avocado
- Preheat your oven to 200C (400F) and line two baking trays with baking paper.
- First, make the sauce. Place chilies onto one of the baking trays. Roast until the chili’s skin has softened and blackened. This will take about 30-40 minutes. Turn the chilies over every ten minutes. Once chilies are cooked allow to cool to room temperature.
- Place chilies into small food processor (or a blender) and add garlic, coriander, and lime juice. Process until combined but still a little chunky. Dice onion and stir through the sauce along with the salt and pepper. Set sauce aside until needed.
- Peel butternut pumpkin and cut into playing dice-sized pieces and place them on the baking tray. You can re-use the chili tray and paper (it makes for less clean up!).
- Roast until the pumpkin is soft to the centre, about 20 minutes. Keep warm until serving.
- Place corn tortillas in a single layer on the second baking tray. Bake for 5 minutes on one side, then flip over and bake for 5 minutes on the second side. This will crisp up the tortillas.
- While the tortillas bake, drain and rinse black beans. Place in a small sauce pan and warm gently over a low heat.
- Dice avocado in preparation.
- To assemble: place a tortilla on your plate, top with roasted pumpkin, warmed beans, and dice avocado. Drizzle roasted poblano sauce over the top. Dig in!