Pita Tostadas with Butternut Squash, Black Beans, & Avocado

Pita Tostadas with Butternut Squash, Black Beans, & Avocado

We ate so many amazing meals on our vacation in Maui last week: ceviches, sashimis, poké bowls, and so much macadamia nut crusted-everything that I actually thought I might turn into a fish if I looked at one more Mahi Mahi fillet. But as soon as our plane touched down in Texas, you know what happened? I was struck with the immediate, all-consuming craving for Mexican food, and it reminded me just how frequently I eat tacos and tostadas and that I really can’t survive more than a week without them.

Serves: 4

Ingredients

• 1 butternut squash, split vertically and seeds removed

• extra-virgin olive oil

• 1 teaspoon cumin

• 1/2 teaspoon chili powder

• kosher salt, to taste

• 1 tablespoon maple syrup

• 4 pita breads (6-inch)

• 1 can black beans, rinsed and drained

• juice from 2 limes, divided

• 1/4 cup greek yogurt

• 2 avocados, sliced

• garnish: chopped cilantro and toasted pumpkin seeds

Instructions

1. Preheat oven to 400 degrees. Brush butternut squash halves with olive oil, and place flesh side down on a foil-lined baking sheet. Roast until very tender when pierced with a fork, about 45 minutes. Set aside to let cool slightly, then mash in a bowl with cumin, chili powder, maple syrup, and salt.

2. Place pita breads on a baking sheet and bake for about 10 minutes, until golden brown and crispy on the edges but still chewy in the center. Remove and set aside.

3. Toss black beans with half of lime juice and drizzle of olive oil and a pinch of salt.

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Full Recipe: Click Here

Created: BANKHEALTHY