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Tropical Squash and Black Bean Burritos

0 | 0 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Deanna Wolfe, Madison, South Dakota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 01, 2018

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



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.
    • TEST KITCHEN APPROVED

    Tropical Squash and Black Bean Burritos

    0 | 0 Reviews Add your review
    Yield:6 servings
    Prep:15 min
    Cook:15 min
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    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
    Text Ingredients
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    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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