Butternut Squash & Black Bean Burritos

Candie shared this favorite from Dayspring Farm. You might sub delicatta squash for the butternut to make it easier. Just don’t let it get mushy.

INGREDIENTS:

  • 1 Tablespoon vegetable oil

  • 1/2 medium-sized onion, chopped

  • 3 cups peeled butternut squash cut into 1/2" cubes (or use delicatta for greater ease)

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 can of black beans, drained and rinsed

  • 8 flour tortillas (or substitute corn tortillas)

  • 1 1/2 cups grated Monterey Jack or Cheddar cheese

  •  Garnish: light sour cream, fresh cilantro and salsa

 

PROCEDURE:

  1. Preheat oven to 350F.

  2. Heat oil in large heavy skillet over medium heat.

  3. Add onions and saute for 5 minutes or until tender.

  4. Add squash cubes and continue to cook over medium heat, stirring often until squash is just tender. If mixture begins to stick, add a little water (or apple juice) to help steam the squash.

  5. When squash is tender, stir in the cumin, cinnamon and salt.

  6. Add the beans and heat through.

  7. Assemble burritos: in a large, oblong baking dish (not oiled) lay out one tortilla. Place 1/8 of the bean mixture down the center, top with 3 tablespoons of cheese and roll up tightly. Continue to do this with remaining ingredients, lining up your burritos in the pan as you go. Bake uncovered for 15-20 minutes until burritos are heated through.

  8. Serve burritos topped with a dollop of sour cream and a sprinkling of chopped fresh cilantro, with salsa on the side.

  9. Makes 8 burritos - enough for 8 polite adults, 6 hungry adults, or 4 teenage boys.

    Candie often makes ahead and bakes in the oven later that day or the next for a quick meal.

RecipesSusan JohnsonComment