Spaghetti Squash Tostados

Ingredients:

• 1/2 spaghetti squash, halved and peeled
• 425 gr. black beans
• 600 ml cherry tomatoes, halved
• Coarse salt and freshly ground pepper
• 3 tbsp vegetable oil, plus extra for deep frying
• 2.5 tsp chili powder
• 1 teaspoon smoked chipotle chili powder
• 1 large red onion, cut into 1.25cm thick wedges
• 1/2 cup sour cream
• 8 wheat tortillas (recipe corn tortillas, recipe wheat tortillas)
• Fresh cilantro for sprinkling
• Lime wedges for serving

Preparation:

1. Preheat oven to 220 degrees Celsius. In a bowl, combine 2 tablespoons of vegetable oil, 2 teaspoons of chili powder, chipotle chili powder, 1 teaspoon of salt, and a few grinds of black pepper.
   
   Add tomatoes and red onion and stir. Bake in the oven for 25 minutes, stirring once, until softened.
2. Meanwhile, place the pumpkin cut-side up in a microwave-safe bowl, add 1/2 cup water, cover, and microwave until tender, 10 to 15 minutes.
   
   Cool and scrape out the pumpkin flesh with a fork. Place the pumpkin flesh in a bowl. Add the roasted vegetables and stir.
3. In a medium skillet over medium heat, heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder.
   
   Add the beans and mash with a fork. Bring to a boil and cook, stirring, for about 5 minutes until thickened. (Add a little water if the mixture becomes too thick.)
4. Heat 1/2 inch (1.25 cm) of vegetable oil in a separate frying pan over medium-high heat. Fry each tortilla for 2 minutes, until crispy.
   
   Place the beans on the tortillas, top with vegetables, sour cream, and cilantro. Serve with lime wedges.