May 252018
Black Bean and Butternut Squash Tostadas

I came across this recipe on Pinterest by Camille Styles a while ago and it looked so good! Well, I finally had the opportunity to test it out, and I wasn’t disappointed. After only a few mouthfuls both Lucy and I were making “yum” sounds and Lucy said it will be a meal she craves often.

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The actual process of making these tostadas is more so “assembly” than cooking. Roasting the butternut squash takes some time, but I prepped mine on Sunday, making this recipe an easy and healthy weeknight meal. As we head into the warmer months, this recipe is now added to our rota of tasty, quick meals for warm summer evenings!

Ingredients:

  • Mini seeded whole wheat pitas. I used ones by Sainsbury’s
  • 1 small butternut squash, cut into chunks
  • 1 Avocado
  • Olive oil
  • Lime
  • 1/2 cup black beans
  • Cumin
  • Black olives (slices)
  • Taco seasoning
  • 1/4 cup (small pot) plain Greek yoghurt
  • Maple syrup
  • Salt and pepper
  • Pumpkin seeds

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Instructions:

Preheat your oven to 200°C. Toss your chunks of butternut squash in olive oil and taco seasoning and roast until soft (about 25 min). When cool, whizz in a food processor – I used my NutriBullet .

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Tip: Because I’m sensitive to spices and paprika, I use taco seasoning packages sparingly. These keep for ages, so I recommend using 1/8-1/4 of the pack at a time and then you’ve got ready-to-go Mexican seasoning for weeknight meals!

To make the beans, add a squeeze of lime juice to your rinsed beans along with some olive oil and a dash of cumin. Microwave or heat in a saucepan until warm.

To make the dressing, mix 1/4 cup of yogurt with a tsp. of maple syrup, a squeeze of lime juice, a tsp. of olive oil, a dash of cumin, and salt and pepper. Adjust to your taste — it should be sweet and zingy.

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To assemble: Toast the pitas in the oven for about 10 minutes. Then spread a layer of the squash on top (warmed). Add a layer of beans, followed by slices of avocado. Top with a drizzle of the yogurt sauce and sprinkle some pumpkin seeds and black olive slices on top.

I found it easiest to cut the tostadas into halves to eat, and I served ours with a side salad.

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A new weeknight favourite – DELICIOUS!
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