Tostados with pumpkin, spaghetti

Tostados with pumpkin, spaghetti

Tostados with pumpkin, spaghetti


1/2 of pumpkin, pasta, cut in half and peeled
425 gr. canned black beans with liquid
600 ml. cherry tomatoes, halved
Large salt and freshly ground pepper
3 tbsp. l. vegetable oil, and even further for deep-frying
2.5 h. L. chili powder
1 h. L. chili powder with smoked chipotle chili
1 large red onion, cut in slices (wedges) with a thickness of 1.25 cm.
1/2 cup sour cream

8 wheat tortilla (tortilla Corn recipe, recipe wheat tortillas)
Fresh cilantro for sprinkling
Slices of lime for feeding


1.Preheat oven to 220 degrees. In a bowl, mix 2 tbsp. l. vegetable oil, 2 h. L. chili powder, chili powder, chipotle pepper, 1 ch. l. salt and a few pinches of black pepper.

2. Add tomatoes and red onion, mix. Bake in oven for 25 minutes until soft Stir while once.
Meanwhile, put the pumpkin cut up in a bowl for the microwave, add 1/2 cup water, cover and cook in the microwave until tender 10-15 minutes.

3. Cool and fork scraped the flesh, put the pumpkin flesh into a bowl. Add the roasted vegetables and toss.
In a medium frying pan over medium heat, heat the remaining 1 st. l. vegetable oil and 1/2 hours. l. chili powder.

4. Add the beans and mash with a fork. Bring to a boil and cook, stirring, about 5 minutes to thicken. (Add a little water if the mixture becomes too thick.)
5. Pour into a separate pan of 1.25 cm. Of vegetable oil and heat on medium-high heat. Each cake fry for 2 minutes, until they become crispy.

6. Put the beans on tortillas, top with vegetables, sour cream and cilantro. Serve with lime wedges.

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