Easy Black Bean Butternut Squash Flatbread is ready in 15 minutes and uses the amazing whole food resources of the frozen food section of your local grocery store! The fresh avocado slices and cilantro lime crema on top makes the perfect topping for these naan flatbreads. You will be amazed that a vegetarian dish could be so delicious and satisfying!
Take your meatless meals south of the border with these outrageous 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. Not yet convinced? Just close your eyes, hold my hand, and take a leap of faith with me on this one.
Out of all 100 recipes I created for my new cookbook, The 30 Minute Cooking From Frozen Cookbook, this one was my personal favorite. I’ve made it at least once a month ever since.
One flatbread loaded with so many wonderful, flavorful toppings is beyond satisfying. And yes, my kids gobble these down just as quickly as I do, so don’t be afraid to make this for your family. You can NOT beat a meal ready in 15 minutes!
Black Bean Butternut Squash Flatbread VIDEO
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Once I’ve won you over with this killer black bean butternut squash recipe, go snag your own copy of my new cookbook! It is jam packed with 100 other amazing recipes that use at least one frozen food ingredient and are done in 30 minutes or less. It will completely change how you prepare your meals and you will never again look at the freezer section of your grocery store the same!Print
1/2 cup sour cream
4 teaspoons chopped cilantro
1 jalapeno, green only, finely minced
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
1 (10-ounce) bag frozen butternut squash
2 cubes frozen crushed garlic
1 tablespoon salted butter
1/2 teaspoon chili powder
1 (15-ounce) can black beans, drained and rinsed
4 small naan flatbreads
1/4 cup crumbled queso fresco
2 avocados, peeled and sliced
Juice ½ lime
- Cook butternut squash according to package directions, then add to a bowl with the garlic, butter, chili powder, ¼ teaspoon salt, and 1/8 teaspoon pepper. Mash together with a fork. Set aside.
- Heat beans a small microwave safe bowl until hot, about 1 minute. Warm pitas in the microwave, about 15 seconds each, then evenly divide the squash and beans on the naan.
- Mix together the sour cream, cilantro, jalapeño, 1/2 tsp salt, and 1/8 tsp pepper in a small bowl.
- Spread crema onto the black beans, add avocado, and queso fresco. Serve
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Microwave
- Cuisine: Mexican
- Diet: Vegetarian
- Serving Size: 1 flatbread
- Calories: 525
- Sugar: 4 g
- Sodium: 1117 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 14 g
- Protein: 16 g
- Cholesterol: 12 mg
Keywords: easy vegetarian recipes