Seasonal vegetable tostadas

Let’s make it.

1. 1

   Roast the squash.

   Heat the oven to 400°F. Toss the squash with 1 tablespoon olive oil, the smoked paprika, ½ teaspoon salt and the black pepper. Spread across a large baking sheet with space between the pieces. Roast for 25–35 minutes, turning halfway through, until a fork slides easily into the squash and the edges begin to brown. Start checking at 25 minutes.

2. 2

   Make the smoky black beans.

   While the squash roasts, warm 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the garlic and cumin; stir for about 30 seconds, until fragrant. Add the beans, water and remaining ¼ teaspoon salt. Simmer gently for 5–7 minutes, stirring and mashing with a fork or potato masher. Aim for a thick, spreadable consistency; add water a tablespoon at a time if needed. Remove from the heat and stir in 1 tablespoon lime juice. Keep warm.

3. 3

   Crisp the tortillas.

   During the final 15 minutes of roasting, lightly brush both sides of the tortillas with the remaining tablespoon of oil. Arrange on a separate baking sheet without overlapping. Bake at 400°F for approximately 10–15 minutes, flipping after 5 minutes. Begin checking at 10 minutes and remove individual tortillas as they become lightly golden and firm. Let them cool uncovered for a few minutes; they will crisp further as they cool.

4. 4

   Build and serve.

   Toss the diced yellow pepper and red onion with the remaining tablespoon of lime juice. Spread each tostada with a thin layer of warm beans, then divide the roasted squash among them. Add the pepper-and-onion mixture, arugula and crumbled cheese. Serve immediately with lime wedges.