This delicious butternut black bean tostada combines an all-time fall favorite - butternut squash - with the delicious flavors of Mexican cuisine for a tasty snack, lunch, or dinner. Layer mashed and seasoned butternut squash with black beans, and avocado on a baked whole grain pita. Top it all off with a tangy lime crema drizzle, fresh cilantro, and a sprinkle of pepitas.
This recipe is one of my favorite nutritious combos for fall, and better yet, it comes together in a matter of minutes!
INGREDIENTS
- 1 Butternut Squash, cubed
- Olive Oil
- 1 Tbsp Maple Syrup
- 1 tsp cumin
- ½ tsp Chili Powder
- Kosher Salt to Taste
- 4 Pita Breads
- 1 Can Black Beans, drained and rinsed
- Juice of 1 lime
- ¼ Cup Greek Yogurt
- 2 Avocados, sliced
Toppings
- Chopped cilantro
- Pepitas
DIRECTIONS
- Drizzle butternut squash evenly with olive oil and toss to coat. Roast in oven on 400 degrees, for about 35 minutes, or until each piece is cooked through, and tender when poked with a fork.
- Once done, mash butternut squash in a bowl. Add cumin, chili powder, salt, and maple syrup.
- Bake 4 Whole Wheat or regular pita bread in the oven for 10 minutes, or until crisp.
- Make your lime crema by blending Greek yogurt and lime juice until it forms a light liquid that’s easy to drizzle. If it’s too thick, add a splash of water until it’s light enough to drizzle.
- Top pita bread, with butternut squash mash, black beans, avocado, lime crema, cilantro, and pepitas.
