These 20-Minute Tostadas Are My Favorite Fall Dinner

I was on the phone with my sister-in-law the other day and she admitted to buying an entire case of canned pumpkin purée. She confessed that she didn’t know what inspired her impulsive decision, but my guess is it had something to do with a deep discount combined with the fact that she’s been ready for fall since July. She didn’t call just to confess, though—she wanted to know what to do with it all.

Luckily, I’ve been whipping up recipes with canned pumpkin for years. Of course I love the sweet stuff (don’t worry, I gave those recipes to my sister-in-law, too), but the savory recipes are some of my favorites. One in particular that’s up my culinary sleeve is my recipe for pumpkin-black bean tostadas. They’re not only simple to make, but are a perfect weeknight fall meal.

How to Make My Pumpkin Black Bean Tostadas

To make these tostadas, I start by cooking up garlic and spices in some olive oil (or butter) before adding a whole can of puréed pumpkin. I like to bloom the spices in oil first because it helps to deepen their flavor. I let all of that cook for a few minutes to give the pumpkin some oomph before slathering the mixture over a stack of store-bought tostadas.

Next, I toss a can of drained black beans with some lime juice (and often something spicy like chopped jalapeños or green chiles) and add that to the tops of the tostadas. Finally, the toppings: I’m a big fan of pico de gallo, chopped fresh cilantro, finely chopped white onion, and sometimes, if I’m feeling it, shredded cabbage as toppings here. The resulting hearty, vegetarian meal is crunchy, fresh, and absolutely delicious!

Tips for Making My Pumpkin Black Bean Tostadas

• Choose the right pumpkin. It seems silly that I bring this up every time I write a recipe that uses canned pumpkin, but I know there’s that tiny chance someone will need to hear this: Please buy the can labeled “100% pure pumpkin,” and not the one labeled “pumpkin pie filling.” Pumpkin purée is just that—puréed pumpkin with nothing else added. Pumpkin pie filling, on the other hand, has spices and sugar added to it because it’s for pie. We’re not making pie, so leave that one on the shelf.
• Season it up. Raw pumpkin is really earthy in flavor, so to balance that, you need to punch it up with some seasoning. I’ve narrowed my seasonings down to garlic, salt, cumin, and chili powder, but I encourage you to experiment with others! I love adding chipotle peppers to the pumpkin or a bit of cinnamon and cocoa powder (just a tiny amount), which adds a subtle sweetness to complement that big gourd flavor.
• Go all out with toppings. I’ve listed my favorite topping options here, but feel free to use what you love. Greek yogurt or sour cream is delicious, and if you like cheese, try a crumbly cotija or queso fresco. I’m a big fan of heat, so I usually also serve my tostadas with sliced jalapeños and a variety of hot sauces. You can even amp up the protein by adding some cooked chicken, pork or ground beef. There’s no wrong way to top these tostadas.