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Black Bean and Butternut Burritos
Janelle Myers-Benner, Harrisonburg, Va.
Ingredients
1 tablespoon oil
1 small or medium-sized onion, chopped
3 to 4 cups butternut squash, cut into 1/2-inch cubes
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups cooked or 1 can (15 ounces) black beans, drained
8 tortillas
1 1/2 cups grated cheese
Sour cream
Cilantro, optional
Salsa
Directions
In a large skillet or saucepan, heat oil. Saute onions until tender. Add butternut. Cover and cook over medium heat until tender. Add cumin, cinnamon and salt. Add beans. Cover and heat through.
Put one-eighth of mixture in each tortilla, top with 3 tablespoons cheese and roll up. Place seam-side down in a greased 9x13-inch baking pan. Bake uncovered in 350-degree F oven for about 15 to 20 minutes, until heated through. Makes eight burritos.
Serve with sour cream and salsa and cilantro if you wish.
Suggestions
Tips: Tortillas freeze well with the mixture inside, so I often make a double or triple batch. You can also freeze just the filling.