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20 oz butternut squash, peeled and cubed

2 tsp ancho chile powder, divided

1/2 tsp salt

1 15oz can black or pinto beans, rinsed

2 scallions, sliced

3 tbsp lime juice, divided

2 tbsp grapeseed oil or canola oil, divided

1/2 tsp ground cumin

3 cups chopped romaine lettuce

1/2 cup crumbled queso blanco or feta cheese

1/4 cup toasted unsalted pepitas (pumpkin seeds)

 

  1. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket.  Add squash, cover, and steam until very tender, about 15 minutes.  Drain and return to pan.  Add 1 1/2 tsp ancho chile powder and salt.  Mash until mostly smooth, and cover to keep warm.
  2. Meanwhile, combine beans, scallions, 2 tbsp lime juice, 1 tbsp oil, cumin, and the remaining 1/2 tsp chile powder in a medium bowl.  Toss the lettuce with the remaining lime juice and oil in another bowl.
  3. Spread squash on full-size Croccantini, and top with approx. 3 tablespoons of the bean mixture, 1/4 cup lettuce, and 1 tbsp cheese.  Sprinkle with pepitas.
Original recipe found at eatingwell.com
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