Spaghetti Squash Tostadas

Directions

1. 1
   Preheat the oven to 425 degrees F. Whisk 2 tablespoons vegetable oil, 2 teaspoons chili powder, the chipotle powder, 1 teaspoon salt and a few grinds of pepper in a bowl.
2. 2
   Add the tomatoes and red onion; toss.
3. 3
   Roast on a baking sheet, stirring once, until tender, 25 minutes.
4. 4
   Meanwhile, put the squash cut-side up in a microwave-safe dish; add 1/2 cup water, cover with plastic wrap and microwave until tender, 10 to 15 minutes.
5. 5
   Let cool; scrape the flesh into a bowl using a fork.
6. 6
   Add the roasted vegetables and toss.
7. 7
   Heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder in a medium skillet over medium heat.
8. 8
   Add the beans and mash with a fork.
9. 9
   Bring to a simmer; cook, stirring, until thickened, about 5 minutes.
10. 10
    (Add a splash of water if the beans get too thick.)
11. 11
    Heat 1/2 inch vegetable oil in a separate skillet over medium-high heat.
12. 12
    Fry each tortilla until crisp, 2 minutes.
13. 13
    Spread the beans on the tortillas; top with the vegetables, sour cream and cilantro.
14. 14
    Serve with lime wedges.