Butternut and potato tostada

Quick, easy, healthy, vegan, protein, healthy fats, and nutrient dense--what more could you want.  
This is my vegan and healthy take on a tostada AKA this is all I had in the house and made it work.
I fried my tortilla in coconut oil because I didn't have actual tostada chips and I liked it better this way.  It'd be good with cotija cheese or  Mexican crema on top too!
Hope you try it and enjoy!
Side note: I add extra seasoning to my beans, usually some salt and garlic powder.

Ingredients
1 can Trader Joe's organic "salsa style" refried beans
1 1/2 cups cubed butternut squash (sweet potato works too!)
2 medium red potatoes, cubed (these cook faster and are silkier)
1/2 green bell pepper, roughly chopped
1/2  large zucchini, cubed
Handful of cilantro
1 small lime, 1/2 for cooking and 1/2 for topping
1/2 small avocado
1/4 red onion, fine chopped
Trader Joe's Salsa Verde, for topping
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp chili powder
1 tsp cumin
1/4-1/2 tsp cayenne pepper (adjust to your heat preference)
1 tbs coconut oil for cooking vegetables
1/2 cup water
1 tbs coconut oil, enough to fry your tortilla in a pan
Mission 8" flour tortillas, this recipe makes 4-5 tostadas

Directions

• In a large pan, heat 1 tbs coconut oil on medium high heat.
• Add butternut squash to pan and cook for about 5 minutes, tossing occasionally.
• Next, add red potatoes, bell pepper and cook for another 5 minutes, tossing occasionally.
• Add garlic powder,  1/2 lime juice, chili powder, cumin, cayenne pepper, cilantro and red onion and cook on high until onions are translucent.
• Add salt, pepper, zucchini, cilantro and water and cover pan on medium heat for about 15 minutes, until all vegetables are soft and tender and water is evaporated.
• While vegetables are cooking, reheat the pinto beans.  Either in the microwave or stovetop (your choice, the directions are on the can)
• Next, in a separate small pan, add 1 tbs coconut oil and bring to high heat to fry the tortillas. (NOT SMOKING. If your oil begins to smoke it's too hot, remove from heat until it stops, don't add water!)
• Fry tortilla on each side until golden and crispy, about 2 minutes each side.  Place on a paper towel after frying to drain excess oil.
• Next, take a fried tortilla and spread pinto beans evenly, then spoon squash and potato mixture on top.
• Lastly, top with sliced avocado, more lime, and salsa verde and enjoy!