@eatzubi Pita Tostadas with Butternut Squash, Black Beans and Avocado! #fyp #easyrecipe #yum #dinnertime ♬ BARELY BREATHING - Grant Averill

Ingredients

• 1 Butternut Squash, split in half vertically and deseeded
• 2 Avocados, sliced
• 2 Limes, juiced then divided
• 1 can Black Beans, drained and rinsed
• ¼ cup Greek Yogurt
• 1 tsp Cumin
• 1 tsp Chili Powder
• Salt/Pepper to taste
• Avocado Oil
• 4 Pita breads
• 1 cup Zubi’s Creama
• For garnish, Pumpkin Seeds and chopped Cilantro

Instructions

1. Preheat the oven to 400 degrees.
2. Brush Butternut squash halves with olive oil. Then place the flesh side down on a baking sheet. Roast until tender and can easily be pierced with a fork, about 45 minutes. Set aside to let cool slightly, then mash in a bowl adding all spices with salt and pepper to taste.
3. Place pita bread on a baking sheet. Cover tops with crema. Bake for ten minutes, until golden and crispy on edges but center is still chewy. 
4. Toss black beans with half of the lime juice and a pinch of salt.
5. Whisk together yogurt with the remaining half of lime juice and a pinch of salt. You want the consistency that can be drizzled.
6. On a toasted pita spread a scoop of the mashed squash, a scoop of blackbeans, and then a few slices of avocado. Drizzle the yogurt mix over then garnish with pumpkin seeds and cilantro. Enjoy!