Tropical Squash and Black Bean Burritos

Name: Tropical Squash and Black Bean Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
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

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

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.

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.