Ingredients
12 oz. butternut squash, diced, fresh
1 can tomatoes and chilies, diced, mild, 10 oz.
1 Tbsp. taco seasoning, divided
1 can black beans, drained and rinsed, 15 oz.
1 cup broccoli slaw
½ cup Mexican blend cheese, reduced fat, shredded
4 pitas, whole wheat
Instructions
- Sauté the butternut squash, diced tomatoes/chilies and ½ Tbsp. taco seasoning in a large skillet for 10-15 minutes.
- Add broccoli slaw, beans and remaining taco seasoning. Heat through.
- Warm the pita bread on a griddle or in the microwave.
- Divide the mixture into 4 servings and top the pitas.
- Sprinkle each pita with ⅛ cup cheese. Place in the oven and broil until cheese is melted.
Source
- Recipe and Photo: Get Fresh!, Chickasaw Nation
- Nutrition and Meal Pattern Analysis: Chef Rebecca Polson, CC, SNS
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