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Ingredients
Scale
- 2 Avocados, peeled and pitted
- ½ cup Fresh Cilantro Leaves
- ¾ cup Sour Cream
- ¼ cup Milk
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 1 tablespoon Lime Juice
- 1 tablespoon Olive Oil
- 1 cup White Onion, diced
- ½ teaspoon Cumin
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Ground Cayenne Pepper
- 3 cloves Garlic, minced
- 1 ½ cups Black Beans, drained and rinsed
- 3 cups Diced Butternut Squash
- 1 Jalapeño, seeded and minced
- Salt and Pepper for seasoning
- 2 Refrigerated Pie Crusts
- ⅓ cup Goat Cheese, crumbled
- 1 large Egg
Instructions
- Prepare avocado sauce by blending avocados, cilantro, sour cream, milk, salt, pepper, and lime juice until smooth.
- Sauté onion, cumin, paprika, and cayenne in olive oil until onions soften.
- Add garlic, butternut squash, black beans, and jalapeño to the skillet and cook until tender.
- Roll out pie crusts and cut into circles.
- Place filling and goat cheese on each circle, fold, and crimp edges.
- Brush with egg wash and bake at 300°F for 20-30 minutes until golden.
Notes
Cut butternut squash evenly for uniform cooking.
Chill avocado sauce for enhanced flavors and thickness.
Keep pie crust cold for a flakier texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Savory Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 6
- Cholesterol: 25