Pita Tostadas with Butternut Squash, Black Beans, & Avocado
We ate such a significant number of astounding dinners on our get-away in Maui a week ago: ceviches, sashimis, poké bowls, thus much macadamia nut crusted-everything that I really figured I may transform into a fish on the off chance that I took a gander at one more Mahi filet. Be that as it may, when our plane contacted down in Texas, you realize what was the deal? I was hit with the quick, all-devouring wanting for Mexican nourishment, and it reminded me exactly how much of the time I eat tacos and tostadas and that I truly can't endure over seven days without them. Is it only an Austin thing, or do any of you all in different pieces of the nation feel a similar way?
To demonstrate that all streets lead back to Tex-Mex, one day as of late I understood I was out of tortillas and chosen to toast a series of pita bread and utilized it as a chewier base for tostada fixings. What's more, the outcome was a complete "for what reason didn't I think about this previously?" minute. The brilliant darker outside is an ideal canvas for a wide range of fixings: mozzarella and tomato, hummus and red peppers, or right now form, butternut squash, dark beans, and avocado.
Did you realize that cooked butternut squash makes a scrumptious and staggeringly nutritious "sauce?" Since I've found it, I'm biting the dust to take a stab at sandwiches and pizza, as well. Simply cook it until it's self-destructing delicate, at that point crush with maple, cinnamon, cumin, salt, or whatever flavors happen to be your jam. What's more, on the off chance that you can't judge by the photographs, this tostada endorses to the "more will be more" theory with regards to fixings. Notwithstanding the star fixings, I felt free to include a shower of lime crema, loads of cleaved cilantro, toasted pumpkin seeds and more flavors. It sort of turned into a blade and-fork circumstance, which was thoroughly alright with me.
Have you folks at any point utilized toasted pita as the base for a tostada/flatbread/pizza? Provided that this is true, I'd love to hear your preferred fixing thoughts so I can test! Continue perusing for the formula for these Pita Tostadas with Butternut Squash, Dark Beans, and Avocado.
Fixings
1 butternut squash, split vertically and seeds expelled
extra-virgin olive oil
1 teaspoon cumin
1/2 teaspoon stew powder
legitimate salt, to taste
1 tablespoon maple syrup
4 pita breads (6-inch)
1 can dark beans, washed and depleted
juice from 2 limes, separated
1/4 cup greek yogurt
2 avocados, cut
embellish: hacked cilantro and toasted pumpkin seeds
Directions
Preheat stove to 400 degrees. Brush butternut squash parts with olive oil, and spot tissue side down on a foil-lined preparing sheet. Broil until delicate when penetrated with a fork, around 45 minutes. Put aside to let cool somewhat, at that point crush in a bowl with cumin, bean stew powder, maple syrup, and salt.
Spot pita breads on a preparing sheet and heat for around 10 minutes, until brilliant dark colored and firm on the edges yet at the same time chewy in the middle. Expel and put in a safe spot.
Hurl dark beans with half of lime squeeze and shower of olive oil and a touch of salt.
Whisk together yogurt with other portion of lime juice and a spot of salt. Include a little water if necessary, until it's a consistency that can be showered.
On each toasted pita, spread a scoop of pounded butternut squash, a scoop of dark beans, and a couple of cuts of avocado. Shower with the lime yogurt, at that point decorate with cilantro, pumpkin seeds, and a tidying of bean stew powder whenever wanted. Eat!
*you'll have heaps of extra crushed butternut squash; warm it and fill in as a delightful veggie side dish the following day!
To demonstrate that all streets lead back to Tex-Mex, one day as of late I understood I was out of tortillas and chosen to toast a series of pita bread and utilized it as a chewier base for tostada fixings. What's more, the outcome was a complete "for what reason didn't I think about this previously?" minute. The brilliant darker outside is an ideal canvas for a wide range of fixings: mozzarella and tomato, hummus and red peppers, or right now form, butternut squash, dark beans, and avocado.
Did you realize that cooked butternut squash makes a scrumptious and staggeringly nutritious "sauce?" Since I've found it, I'm biting the dust to take a stab at sandwiches and pizza, as well. Simply cook it until it's self-destructing delicate, at that point crush with maple, cinnamon, cumin, salt, or whatever flavors happen to be your jam. What's more, on the off chance that you can't judge by the photographs, this tostada endorses to the "more will be more" theory with regards to fixings. Notwithstanding the star fixings, I felt free to include a shower of lime crema, loads of cleaved cilantro, toasted pumpkin seeds and more flavors. It sort of turned into a blade and-fork circumstance, which was thoroughly alright with me.
Have you folks at any point utilized toasted pita as the base for a tostada/flatbread/pizza? Provided that this is true, I'd love to hear your preferred fixing thoughts so I can test! Continue perusing for the formula for these Pita Tostadas with Butternut Squash, Dark Beans, and Avocado.
Fixings
1 butternut squash, split vertically and seeds expelled
extra-virgin olive oil
1 teaspoon cumin
1/2 teaspoon stew powder
legitimate salt, to taste
1 tablespoon maple syrup
4 pita breads (6-inch)
1 can dark beans, washed and depleted
juice from 2 limes, separated
1/4 cup greek yogurt
2 avocados, cut
embellish: hacked cilantro and toasted pumpkin seeds
Directions
Preheat stove to 400 degrees. Brush butternut squash parts with olive oil, and spot tissue side down on a foil-lined preparing sheet. Broil until delicate when penetrated with a fork, around 45 minutes. Put aside to let cool somewhat, at that point crush in a bowl with cumin, bean stew powder, maple syrup, and salt.
Spot pita breads on a preparing sheet and heat for around 10 minutes, until brilliant dark colored and firm on the edges yet at the same time chewy in the middle. Expel and put in a safe spot.
Hurl dark beans with half of lime squeeze and shower of olive oil and a touch of salt.
Whisk together yogurt with other portion of lime juice and a spot of salt. Include a little water if necessary, until it's a consistency that can be showered.
On each toasted pita, spread a scoop of pounded butternut squash, a scoop of dark beans, and a couple of cuts of avocado. Shower with the lime yogurt, at that point decorate with cilantro, pumpkin seeds, and a tidying of bean stew powder whenever wanted. Eat!
*you'll have heaps of extra crushed butternut squash; warm it and fill in as a delightful veggie side dish the following day!