Butternut Squash Burritos with Black Beans and Kale

Name: Butternut Squash Burritos with Black Beans and Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 2-pound butternut squash, peeled and cut into ¾-inch cubes (about 4 cups); 2 ½ tablespoons olive oil; 1 ½ teaspoons ground cumin; ½ teaspoon smoked paprika; ½ teaspoon chili powder; Pinch ground cinnamon; Pinch of cayenne pepper; ½ teaspoon salt; 1 small bunch kale; 1 15-ounce can black beans, drained and rinsed; 6 large flour tortillas; 1 bunch green onions; shredded cheese of choice; salsa

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4.8

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 servings
Calories
206 kcal
Course
Main Course, Snacks
Cuisine
American, Mexican

Butternut Squash Burritos with Black Beans and Kale

Omar Parker

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Roasted butternut squash, sautéed kale and smoky black beans come together in these simple fall-inspired burritos.

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Ingredients

Servings

1 2-pound butternut squash, peeled and cut into ¾-inch cubes (about 4 cups)
2 ½ tablespoons olive oil divided
1 ½ teaspoons ground cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
Pinch ground cinnamon
Pinch of cayenne pepper
½ teaspoon salt
1 small bunch kale cut into bite-size pieces (about 3 cups)
1 15-ounce can black beans, drained and rinsed
6 large flour tortillas
1 bunch green onions thinly sliced
shredded cheese of choice such as cheddar or pepper jack
salsa for topping (optional)

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Instructions

Preheat the oven to 400ºF.
Add the butternut squash to a large rimmed baking sheet, then drizzle with 1 ½ tablespoons of the olive oil and sprinkle with the cumin, paprika, chili powder, cinnamon, cayenne pepper and salt. Toss to combine and spread in an even layer. Bake for about 30 minutes, stirring halfway through, until tender and starting to brown. Remove from the oven and let cool for about 5 minutes. Use a fork to mash slightly (leaving some texture).
While the squash is cooling down, set a medium skillet over medium heat. Add the remaining 1 tablespoon of olive oil. When hot, add the kale and cook, stirring frequently, until bright green and slightly wilted, 1 to 2 minutes. Add the black beans and cook until warmed through, 30 seconds to 1 minute. Remove from the heat.
Assemble the burritos. Briefly warm the tortillas in a skillet or in the microwave until pliable. Set on a work surface. Place ⅙ of the mashed butternut squash in the center, followed by ⅙ of the kale/bean mixture and finally a sprinkle of green onions and the desired amount of cheese. Fold the sides over onto the middle of the burrito, then fold the bottom side up and roll up the burrito. Serve with salsa, if desired.

Nutrition Information

Show Details

Serving 1burrito Calories 206kcal (10%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 412mg (17%) Potassium 555mg (16%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 14394IU (288%) Vitamin C 38mg (42%) Calcium 113mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 206 kcal

% Daily Value*

Serving	1burrito
Calories	206kcal	10%
Carbohydrates	31g	10%
Protein	4g	8%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	412mg	17%
Potassium	555mg	12%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	14394IU	288%
Vitamin C	38mg	42%
Calcium	113mg	11%
Iron	2mg	11%