Tropical Squash and Black Bean Burritos

Name: Tropical Squash and Black Bean Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

1 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

1 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

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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.