Rachel Schultz

Using pita breads in the place of pizza crust has become one of my favorite ways to make personal pizzas in a fast, no mess way. I decided to extend the same substitutionary principle to tostadas and I can confirm pitas make just as yummy bases there too.

Sometimes I get in a rut on my mexican cuisine, so we loved this mix up of flavors. (Butternut squash! Greek yogurt sauce! Yes.)

BUTTERNUT SQUASH PITA TOSTADAS
Serves 6

1 butternut squash, halved
1/2 teaspoon honey
1/2 teaspoon taco seasoning
6 pitas
15 ounces black beans
2 tablespoons lime juice, divided
A dash of salt
1/4 cup greek yogurt
1 avocado, sliced
Cilantro
1/2 pound chicken, cooked and shredded (optional)

Preheat oven to 425 degrees. Place squash face down on a lined baking sheet. Roast for 45 minutes. Remove squash from peel. In a bowl mix stir honey and mexican seasoning into squash. Toast pitas in oven for 10 minutes. Stir together black beans with 1 tablespoon lime juice and salt. In a separate bowl, whisk together 1 tablespoon lime juice and greek yogurt.

Assemble tostadas by spreading butternut squash across pita. Top with black beans, avocado, cilantro, shredded chicken (optional), and yogurt sauce.

BUTTERNUT SQUASH PITA TOSTADAS

Author: Rachel Schultz

Ingredients

1 butternut squash, halved
½ teaspoon honey
½ teaspoon taco seasoning

6 pitas
15 ounces black beans
2 tablespoons lime juice, divided
A dash of salt
¼ cup greek yogurt
1 avocado, sliced
Cilantro
½ pound chicken, cooked and shredded (optional)

Instructions

Preheat oven to 425 degrees.
Place squash face down on a lined baking sheet. Roast for 45 minutes.
Remove squash from peel. In a bowl mix stir honey and mexican seasoning into squash.
Toast pitas in oven for 10 minutes. Stir together black beans with 1 tablespoon lime juice and salt.
In a separate bowl, whisk together 1 tablespoon lime juice and greek yogurt.
Assemble tostadas by spreading butternut squash across pita.
Top with black beans, avocado, cilantro, shredded chicken (optional), and yogurt sauce.