Pita Tostadas with But­ter­nut Squash, Black Beans and Av­o­cado

Canadian Running - - RUNNER’S KITCHEN -


1 but­ter­nut squash, split ver­ti­cally and seeds re­moved Ex­tra-vir­gin olive oil 1 tsp cumin ½ tsp chili pow­der Salt, to taste 1 tbsp maple syrup 4 pita breads (6-inch) 1 can black beans, rinsed and drained Juice from 2 limes, di­vided ¼ cup Greek yogurt 2 av­o­ca­dos, sliced Gar­nish: chopped ci­lantro or chives


1. Pre­heat oven to 400 F. 2. 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. 3. Set aside to let cool slightly, then mash in a bowl with cumin, chili pow­der, maple syrup and salt. 4. Place pita breads on a bak­ing sheet and bake in the pre­heated oven for about 10 min­utes, un­til golden brown and crispy on the edges but still chewy in the cen­tre. Re­move and set aside. 5. Toss black beans with half of the lime juice, a driz­zle of olive oil and a pinch of salt. 6. Whisk to­gether yogurt with other half of lime juice and a pinch of salt. Add a lit­tle water if needed, un­til it’s a con­sis­tency that can be driz­zled. 7. On each toasted pita, spread a scoop of mashed but­ter­nut squash, a scoop of black beans and a few slices of av­o­cado. Driz­zle with the lime yogurt, then gar­nish with ci­lantro, chives or chili pow­der.

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