Black Bean and Butternut Burritos

Ingredients:

• 1 Tbsp. oil
• 1 small or medium-sized onion, chopped
• 3-4 cups butternut squash, cut into ½” cubes
• ½ tsp. cumin
• ¼ tsp. cinnamon
• ½ tsp. salt
• 2 cups cooked, or a 15-oz. can, black beans, drained
• 8 tortillas
• 1½ cups grated cheese
• sour cream
• cilantro, if you wish
• salsa

Directions:

• 1. In a large skillet or saucepan, heat oil. Sauté onions until tender.

• 2. Add butternut. Cover and cook over medium heat until tender.

• 3. Add cumin, cinnamon, and salt. Add beans. Cover, and heat through.

• 4. Put ½ of mixture in each tortilla, top with 3 Tbsp. cheese, and roll up. Place seam-side down in a greased 9 x 13 baking pan.

• 5. Bake uncovered in 350º oven for about 15-20 minutes, until heated through.

• 6. Serve with sour cream and salsa, and cilantro if you wish.

Tips: Tortillas freeze well with the mixture inside so I often make a double or triple batch. You can also freeze just the filling.

Prep Time: 45 minutes
Baking Time: 15-20 minutes
Makes 8 burritos

Receipe by Phyllis Pellman Good

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