Butternut Squash Burritos
Ingredients
-
2
pounds
butternut squash, peeled and cut into ¾-inch cubes
-
2½
tablespoons
olive oil
-
1½
teaspoons
ground cumin
-
½
teaspoon
smoked paprika
-
½
teaspoon
chili powder
-
1
pinch
ground cinnamon
-
1
pinch
cayenne pepper
-
½
teaspoon
salt
-
1
small bunch
kale, cut into bite-size pieces
-
1
15-ounce can
black beans, drained and rinsed
-
6
large
flour tortillas
-
1
bunch
green onions, thinly sliced
-
to taste
shredded cheese of choice
-
to taste
salsa for topping (optional)
Instructions
- Preheat the oven to 400ºF.
- Toss the butternut squash with olive oil, cumin, paprika, chili powder, cinnamon, cayenne pepper, and salt on a baking sheet.
- Bake for about 30 minutes, stirring halfway through, until tender and starting to brown.
- Let the squash cool for about 5 minutes and then mash slightly with a fork.
- In a skillet, heat the remaining olive oil and sauté the kale until bright green and slightly wilted.
- Add the black beans to the skillet and cook until warmed through.
- Warm the tortillas until pliable.
- Assemble the burritos by placing a portion of the mashed squash, kale and bean mixture, green onions, and cheese in each tortilla.
- Fold the sides over and roll up the burrito. Serve with salsa if desired.
Nutrition Facts (estimated)
Servings
6
Calories
206
Total fat
8g
Total carbohydrates
31g
Total protein
4g
Sodium
412mg
Cholesterol
0mg
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