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Black Bean and Butternut Burritos Recipe
Janelle Myers-Benner, Harrisonburg, VA
Makes 8 burritos
Prep Time: 45 minutes
Baking Time: 15-20 minutes
1 Tbsp. oil
1 small or medium-sized onion, chopped
3-4 cups butternut squash, cut into ½" cubes
½ tsp. cumin
¼ tsp. cinnamon
½ tsp. salt
2 cups cooked, or a 15-oz. can, black beans, drained
8 tortillas
1½ cups grated cheese
sour cream
cilantro, if you wish
salsa
1. In a large skillet or saucepan, heat oil. Sauté onions until tender.
2. Add butternut. Cover and cook over medium heat until tender.
3. Add cumin, cinnamon, and salt. Add beans. Cover, and heat through.
4. Put ? of mixture in each tortilla, top with 3 Tbsp. cheese, and roll up. Place seam-side down in a greased 9 x 13 baking pan.
5. Bake uncovered in 350º oven for about 15-20 minutes, until heated through.
6. Serve with sour cream and salsa, and cilantro if you wish.
Tips: Tortillas freeze well with the mixture inside so I often make a double or triple batch. You can also freeze just the filling.
Reprinted from Fix-it and Enjoy-it! Cookbook.
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