Roasted Butternut Squash and Pinto Bean Tostaditas

Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.

Drain and rinse the pinto beans, then pat dry with a clean kitchen towel.

In a small bowl, combine the ground cumin, smoked paprika, and salt. Stir to blend the spices evenly and set aside.

Spread the butternut squash cubes onto the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle half of the seasoning mix over the top.

Toss the squash until evenly coated, then spread in a single layer. Roast for 20 minutes, flipping halfway through, until tender and caramelized at the edges.

Brush each corn tortilla lightly with the remaining 1 tablespoon of olive oil on both sides. Place them directly on the oven rack (or on a separate baking sheet) and bake alongside the squash for the last 8 minutes, flipping once, until golden and crisp. Remove and set aside.

While the tortillas crisp, heat a large skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, for 4 minutes until softened and translucent.

Add the minced garlic and cook for 30 seconds until fragrant. Add the pinto beans and the remaining half of the seasoning mix.

Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and slightly caramelized. Remove from heat.

Place 2 crispy tortillas on each serving plate. Spoon the warm seasoned pinto beans evenly over each tortilla.

Top the beans with the roasted butternut squash cubes, dividing them equally.

Garnish each tostadita with a scattering of roughly chopped cilantro. Serve immediately with lime wedges on the side for squeezing over.