phil and i came upon this wonderful recipe at the merc one evening when we were struggling on what to make for dinner. it was this past fall so there was an abundance of squashes at the store aching to be eaten. this recipe makes six well-sized butternut squash and black bean burritos. yum. it is a great one to have in your repertoire because you will be well fed for two to three days.
SAVORY BUTTERNUT & BLACK BEAN BURRITOS
from the ROLLING PRAIRIE COOKBOOK by Nancy O'Connor 1998
1 tbsp. canola oil
1/2 medium-sized onion, chopped (phil uses the whole thing)
3 cups peeled butternut squash, cut into 1/2-inch cubes
1/2 tsp. ground cumin
1/4 tsp. cinnamon
1/2 tsp. salt
2 cups cooked black beans, drained & rinsed
8 flour tortillas (white ones work the best because they are more pliable)
1-1/2 cups grated reduced-fat Monterey Jack Cheddar cheese
light sour cream, fresh cilantro, and salsa for garnish
preheat oven to 350 degrees. heat oil in heavy skillet over medium heat.
add onions and saute for 5 minutes. add squash cubes and continue to cook over medium heat, stirring often until squash is semi-tender. if mixture begins to stick, add a little water to help steam the squash. when squash is semi-tender, add cumin, cinnamon, ans salt. stir carefully to distribute spices. add beans and heat through. you're now ready to assemble the 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 tbsp.'s of cheese and roll up tightly. continue to do this with the remain ingredients, lining up burritos in the pan as you go. bake uncovered for approximately 15 to 20 minutes until burritos are heated through. serve burritos topped with a dollop of sour cream and a sprinkling of chopped fresh cilantro, with salsa on the side. makes about 6-8 burritos.