Pumpkin Avocado Tostadas are a fun fall snack or weeknight dinner! Topped with chile pumpkin spread, sliced avocado & lime. Healthy, vegan & gluten-free.
“They” say you should eat an apple a day – but according to everyone’s Instagram feeds these days, I think we can all agree that the almighty avocado is the way to go. I don’t care if they’re trendy or not, the good fat that you get from avocados always makes for a delicious, nutrient-dense meal or mid-day snack.
In an effort not to show you yet another version of avocado toast – I have the next best thing – the avocado tostada. It’s like avocado toast in disguise.
I baked organic corn tortillas until crispy, layered them with an ancho chile pumpkin spread and topped them with crispy veggies, slices of Hass avocado, and a few pinches of sea salt.
If you’ve been following for long, then you understand my serious love for avocados. When I’m trying to avoid saturated fats, I sub in avocado instead of butter on my toast, or instead of cheese on my tacos… you get the idea (and if you don’t here are 61 other instances).
Today, we’re working with the The Hass Avocado Board to help spread the message that diets rich in fibrous foods (like avocados) potentially reduce the risk of type 2 diabetes.
Pumpkin Avocado Tostadas
- 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
- 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.
- 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.
- 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.
- 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.
**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.
This post was created in partnership with the The Hass Avocado Board. HAB has joined the American Diabetes Association® in the national Stop Diabetes® movement. Their goal is to help increase awareness about the role that good fats play in daily nutrition.