- 270 ml (½ can) red kidney beans, rinsed and drained
- 125 ml (½ cup) butternut squash, grated
- 125 ml (½ cup) corn kernels
- 60 ml (¼ cup) plain yogurt
- 90 ml (6 tbsp.) mild salsa
- 15 ml (1 tbsp.) fresh dill
- 12 whole wheat mini-pitas
- 175 ml (¾ cup) grated cheese
- In a bowl, mash beans with a fork.
- Add corn, grated squash, yogurt, salsa, dill, and pepper. Mix well.
- On a parchment paper–lined baking sheet, cut a thin slice off the top of the mini-pitas so you can stuff them.
- Carefully stuff the mini-pitas with the bean mix. Don’t fill them too full: you’ll need to leave a bit of space for the cheese. If you have leftover filling, stuff a few extra mini-pitas.
- Divide the grated cheese among the mini-pitas, filling each to the top.
- Broil briefly, until cheese is fully melted.
Earlier in the season, you can substitute grated zucchini for the butternut squash.
DID YOU KNOW?
The aboriginals used to refer to beans, corn, and squash as “the three sisters.”