Instructions

• Preheat the oven to 425°. Lightly spray both sides of the tortillas with cooking spray and sprinkle with salt. Bake in a single layer on a baking sheet for 5 minutes. Flip them over and bake for another 5 minutes until they are golden brown and crispy. Set aside.
• Cut the squash in half lengthwise, scoop out the seeds, then slice the flesh into half moons about ½-inch thick. Toss with 1 tablespoon of olive oil, the juice of ½ lime (cut the second half into wedges for serving), chili powder, coriander,  cumin, and a big pinch of kosher salt. Roast for 25-30 minutes, flipping halfway through until squash is tender and caramelized.
• While the squash roasts, heat 2 tablespoons of olive oil over medium heat in a small pot. Pick cilantro leaves and set them aside for garnish. Mince the cilantro stems and sauté them with jalapeno, garlic, and a pinch of kosher salt for 3 minutes. Add in strained black beans and ¼ cup of water. Simmer for 5 minutes, stirring occasionally. Use the back of a spoon to mash the beans and season with kosher salt to taste.
• Spread a scoop of mashed beans onto the crisp tostadas using the back of a spoon. Add a few pieces of roasted delicata. Garnish with a dollop of sour cream, cilantro leaves, a few drops of hot sauce, and a squeeze of fresh lime juice.