Butternut Squash Black Bean Tostadas

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 4

Ingredients

3 cup, cubes Butternut Squash .5 tbsp Extra Virgin Olive Oil 1 tsp Cumin seed .5 tsp Chili powder 1 dash Salt 1 tbsp Maple Syrup .25 serving great value greek nonfat yogurt (plain) - 1 c. 4 tortilla, medium (approx 6" di Corn Tortillas 1.5 cup Beans, black .5 cup, chopped Onions, raw 4 tbsp Lime Juice, juice of 1 lime 30 grams Cilantro, raw 1 serving avacado 1 medium

Directions

drizzle olive oil on butternut squash and cook until fork-tender. Mash with cumin, chili powder, male syrup, and salt. Toast tortillas in the oven. Rinse beans, stir together with chopped onion and cilantro. Add half of the lime juice, a drizzle of olive oil, and a pinch of salt. Set aside. Whisk together yogurt with other half of lime juice and a pinch of salt. On each tostada, spread a scoop of squash. Top with beans and a few slices of avacado. Drizzle with lime yogurt, and garnish with cilantro and chili powder. Serving Size: Makes 4 tostadas

Number of Servings: 4

Recipe submitted by SparkPeople user FITBURNS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving