30 Meals in 30 Minutes - October 2017

(Jacob Rumans) #1
Tropical

Squash and

Black Bean

Burritos

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, MI

START TO FINISH: 30 MIN.
MAKES: 6 SERVINGS

1 small butternut squash(about 2¹₂
pounds)
1 jar(16 ounces)pineapple salsa
1 can(15 ounces)black beans, rinsed
and drained
¹₂teaspoon salt
¹₂teaspoon ground cumin
¹₄ teaspoon ground chipotle pepper
6 whole wheat tortillas(8 inches),
warmed
2 cups fresh baby spinach

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.
Test Kitchen TipsIf 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.


NOTE This recipe was tested in a 1,100-
watt microwave.
PER SERVING 1 burrito: 290 cal., 1g fat
(0 sat. fat), 0 chol., 692mg sodium, 62g
carb. (13g sugars, 15g fiber), 10g pro.

30 MEALS IN 30 MINUTES

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