Project Description

bean lettuce wrap

Recipe courtesy of Love and Risotto

Recipe Ingredients (Topping):

  • 1 cup butternut squash, cubed

  • Olive oil

  • Salt and pepper

  • 1 package tostada shells

  • 1 can refried black beans

  • 1 cup arugula

  • 1 avocado, cubed

  • 1/4 cup cilantro

  • 1/4 cup feta cheese

  • 1/2 cup sour cream

  • 1/4 cup roasted salsa

    Instructions

    Preheat the oven to 375 degrees. Drizzle the butternut squash with olive oil, salt and pepper in a Pyrex dish. Bake for 25 minutes or until browned.

    Warm the tostada shells in the oven for about three minutes. Top with black beans, avocado, cilantro, and feta cheese. Before adding the arugula, coat the leaves thinly with oil, salt and pepper.

    To make the sauce, simply combine the salsa and sour cream in a mixing bowl. Drizzle over the tostadas. Enjoy!