Butternut Squash and Black Bean Tostadas

By Kara Ceschini

5.0 / 5

15min

25min

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1 medium butternut squash peeled, seeded, and chopped into small cubes
1 tablespoon olive oil
4 cloves garlic minced
salt and ground black pepper to taste
2 (15 ounce) cans black beans drained
5 cloves garlic minced
2 teaspoons ground cumin
1 pound fresh spinach
10 corn tortillas
2 tablespoons chipotle-lime crema or to taste