Tropical Squash and Black Bean Burritos Recipe

Tropical Squash and Black Bean Burritos Recipe
Tropical Squash and Black Bean Burritos Recipe photo by Taste of Home
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Tropical Squash and Black Bean Burritos Recipe

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The pineapple salsa in these hearty burritos gives you a taste of the tropics on a chilly day. Stuffed with black beans, butternut squash and spinach, they're a nutritious, delicious and fun dinner for any night. —Deanna McDonald, Grand Rapids, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 small butternut squash (about 2-1/2 pounds)
  • 1 jar (16 ounces) pineapple salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle pepper
  • 6 whole wheat tortillas (8 inches), warmed
  • 2 cups fresh baby spinach

Directions

Halve squash lengthwise; remove seeds. Place in a microwave-safe dish, cut side down. Microwave, covered, on high until soft, 15-20 minutes; cool slightly.
Meanwhile, in a saucepan, combine salsa and beans; heat through over medium heat, stirring occasionally.
Scoop out squash pulp; place in a bowl. Mash until smooth; stir in seasonings. Spoon squash and salsa mixtures onto center of tortillas; top with spinach and roll up. Yield: 6 servings


Test Kitchen Tips
  • If you're short on time, use one 12-oz. 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.
  • Editor's Note: This recipe was tested in a 1,100-watt microwave.
    Originally published as Tropical Squash and Black Bean Burritos in Simple & Delicious October/November 2017

    Nutritional Facts

    1 burrito: 290 calories, 1g fat (0 saturated fat), 0 cholesterol, 692mg sodium, 62g carbohydrate (13g sugars, 15g fiber), 10g protein.

    • 1 small butternut squash (about 2-1/2 pounds)
    • 1 jar (16 ounces) pineapple salsa
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground chipotle pepper
    • 6 whole wheat tortillas (8 inches), warmed
    • 2 cups fresh baby spinach
    1. Halve squash lengthwise; remove seeds. Place in a microwave-safe dish, cut side down. Microwave, covered, on high until soft, 15-20 minutes; cool slightly.
    2. Meanwhile, in a saucepan, combine salsa and beans; heat through over medium heat, stirring occasionally.
    3. Scoop out squash pulp; place in a bowl. Mash until smooth; stir in seasonings. Spoon squash and salsa mixtures onto center of tortillas; top with spinach and roll up. Yield: 6 servings


    Test Kitchen Tips
  • If you're short on time, use one 12-oz. 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.
  • Editor's Note: This recipe was tested in a 1,100-watt microwave.
    Originally published as Tropical Squash and Black Bean Burritos in Simple & Delicious October/November 2017

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