Pumpkin Avocado Tostadas
Rating
4.5 out of 5 stars
(2)
Ingredients
2 with extra sauce
- 4 to 6 corn tortillas
- 1 cup sliced romaine lettuce
- 1 ripe Haas avocado, sliced
- 1 radish, thinly sliced
- ¼ cup chopped scallions
- 2 tablespoons pepitas
- 1 lime, sliced into wedges
- coarse sea salt
- your favorite tomatillo salsa, optional
- hot sauce, optional
- 1 cup roasted pumpkin or sweet potato mash
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- ½ small garlic clove
- 1 teaspoon ancho chile powder
- ½ teaspoon chipotle paste or powder, or to taste* (see note)
- pinch of cumin and coriander
- up to ⅓ cup water, if necessary** (see note)
- sea salt and freshly ground black pepper
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Preparation
Step 1
Make the ancho chile pumpkin spread: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice a small pumpkin in half and scrape out the seeds and pulp. Bake for 1 hour, or until fork-tender. If using a sweet potato, bake for 35 to 45 minutes. Let cool. Scoop out 1 cup of the pumpkin flesh and place it in a blender or food processor with the olive oil, apple cider vinegar, garlic, chile powder, chipotle paste, cumin, coriander, and a pinch of salt and pepper. Add water as necessary to blend to a smooth consistency. Adjust spices to taste. Chill until ready to use.
Step 2
Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tortillas on the baking sheet and bake until crispy, about 15 minutes.
Step 3
Assemble the tostadas with the pumpkin spread, lettuce, avocado slices, radish, scallions, and pepitas. Top with a pinch of sea salt and a squeeze of lime. Serve with extra lime slices, salsa, and hot sauce, if desired.
Step 4
Store extra pumpkin spread in the fridge for 3 to 5 days. Top it on tacos, serve with quesadillas, or use it as a dip for chips.
Step 5
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Chef's notes
*If you’re sensitive to spice, start with less and add more to taste.
**The water is necessary if you’re using a blender. You will probably need less water if you’re using a food processor. You can also mash this by hand and skip the water.
