INGREDIENTS
1 tsp
agave nectar
1 lb
butternut squash
15 oz
canned kidney beans
1 small
chipotle pepper
2 tsp
ground cumin
1 tsp
kosher salt
1 tbsp
lime juice
1/2 cup
nonfat greek yogurt
3 tbsp
olive oil
1 1/2 tsp
oregano
1
red bell pepper
2
whole wheat pita breads
2 media
zucchini