Butternut Squash And Black Bean Pitas With Avocado And Cilantro Lime Crema
Take Your Meatless Meals South Of The Border With These Unique Pitas. A Layer Of Sweet Butternut Squash Gets Topped With Hearty Black Beans, Avocado, And Some Salty Queso Fresco. The Finishing Touch Of The Cilantro Lime Crema Crowns This Dish With A Refreshing Cool Tanginess.
Ingredients
Cilantro Lime Crema
- ½ Cup Sour Cream
- 4 Teaspoons Chopped Fresh Cilantro
- Juice Of ½ Medium Lime
- 1 Medium Jalapeño Pepper Cored, Seeded, And Finely Minced
- ½ Teaspoon Kosher Salt
- ⅛ Teaspoon Ground Black Pepper
Pitas
- 1 10-Ounce Bag Frozen Chopped Butternut Squash
- 2 Cubes Frozen Crushed Garlic
- 1 Tablespoon Salted Butter
- ½ Teaspoon Chili Powder
- ¼ Teaspoon Kosher Salt
- ⅛ Teaspoon Ground Black Pepper
- 1 15-Ounce Can Black Beans, Drained And Rinsed
- 4 6″ Pitas
- ¼ Cup 1 Ounce Crumbled Queso Fresco
- 2 Medium Avocados Peeled, Pitted, And Sliced
Instructions
- To Make The Crema, In A Small Bowl, Combine Sour Cream, Cilantro, Lime Juice, Jalapeño, Salt, And Black Pepper.
- Set Aside.
- To Make The Pitas, Cook Squash According To Package Directions, Then Add To A Large Bowl.
- Stir In The Garlic, Butter, Chili Powder, Salt, And Pepper.
- Mash Together With A Fork.
- Set Aside.
- In A Small Microwave-Safe Bowl, Microwave Beans On High Until Hot, About 1 Minute.
- Warm Pitas In The Microwave, About 15 Seconds Each, Then Evenly Divide The Squash, Beans, Queso Fresco, And Avocados Across The Tops Of Each.
- Top With The Cilantro Lime Crema And Serve Immediately.
Nutritional Information
Calories: 525 kcal