Tropical Butternut Squash and Black Bean Wraps
Equipment
- Microwave-safe dish
- Saucepan
- Mixing bowl
- spoon
- Microwave
- Tortilla warmer or clean kitchen towel
Ingredients
- 1 small butternut squash about 2½ pounds
- 1 jar 16 ounces pineapple salsa
- 1 can 15 ounces black beans, rinsed and drained
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground chipotle pepper
- 6 whole wheat tortillas 8 inches, warmed
- 2 cups fresh baby spinach
Instructions
- Halve the butternut squash lengthwise, remove seeds, and place it in a microwave-safe dish, cut side down.
- Microwave, covered, on high until soft, for about 15-20 minutes; cool slightly.
- Meanwhile, in a saucepan, combine pineapple salsa and black beans; heat through over medium heat, stirring occasionally.
- Scoop out the cooked squash pulp and place it in a mixing bowl.
- Mash until smooth; stir in salt, ground cumin, and ground chipotle pepper.
- Spoon the squash and salsa mixture onto the center of warmed tortillas, top with fresh baby spinach, and roll up.
Notes & Wine Advice
Tips:
If short on time, use one 12-ounce package of frozen winter squash instead of a small butternut squash; heat according to package directions.The black bean mixture can be heated in the microwave.
For a subtle change in flavor, try mango salsa instead of pineapple salsa.
