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Tropical Squash and Black Bean Burritos

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings
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

  • 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.

Nutrition Facts

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

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