Butternut Squash, Black Beans, and Avocado Pita Tostadas

After enjoying a variety of delicious dishes during our recent trip to Maui, including ceviches and poké bowls, I returned to Texas craving Mexican food. It made me realize how much I love tacos and tostadas; I can hardly go a week without them! Is it just an Austin thing, or do others feel this way too? Pita Tostadas One day, I found myself out of tortillas and decided to toast some pita bread instead. The result? A fantastic base for all sorts of toppings! The crispy pita provides the perfect foundation for flavors like mozzarella and tomato, hummus and peppers, or for this recipe, butternut squash, black beans, and avocado. Pita Tostadas

Did you know roasted butternut squash can create a delicious and nutritious “sauce?” Now that I’ve discovered it, I can’t wait to try using it in sandwiches and pizzas as well. Simply roast the squash until tender, then mash it with maple syrup, cinnamon, cumin, and salt or your favorite spices. This tostada embraces the “more is more” philosophy when it comes to toppings. Besides the main ingredients, I drizzled lime crema, sprinkled cilantro, added toasted pumpkin seeds, and included extra spices. It turned into a delightful knife-and-fork meal!

Have you ever tried using toasted pita as a base for tostadas or flatbreads? If so, please share your favorite topping ideas—I’m eager to experiment! Keep reading for my recipe for these healthy pita tostadas featuring butternut squash, black beans, and avocado.

Description

These pita tostadas are not only delicious but also visually appealing!

Ingredients

1 butternut squash, halved 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

Preheat your oven to 400 degrees. Brush the squash halves with olive oil and place them cut-side down on a foil-lined baking sheet. Roast until tender, about 45 minutes. Let cool slightly, then mash in a bowl with cumin, chili powder, maple syrup, and salt.
Arrange the pita breads on a baking sheet and bake for about 10 minutes until golden brown and crispy at the edges but still chewy in the center.
Mix the black beans with half of the lime juice, a drizzle of olive oil, and a pinch of salt.
In a separate bowl, whisk the yogurt with the remaining lime juice and a pinch of salt. Add a bit of water if necessary to achieve a drizzleable consistency.
On each toasted pita, place a scoop of the mashed butternut squash, a scoop of black beans, and a few slices of avocado. Drizzle with the lime yogurt, then top with cilantro, pumpkin seeds, and a sprinkle of chili powder if desired. Enjoy!