Wednesday, October 12, 2011

Squash and Beans

I'd like to thank Nicole for emailing me today's post. My life has been eaten up with photo shoots, back to school meetings, piano lessons and everything else that a wife/mother-of-4/teacher/chef/etc. has to do. 

Sorry for the absence!

If you've read my past posts (say that 10 times fast) or know me, you know I'm a sucker for black beans, burritos and all kinds of squash. This recipe incorporates all things wonderful. No, I haven't made them yet, but I know Nicole, and I know Nicole's cooking, and it's got to be good. I'm making them this week, and I can't wait.

Seriously, tonight's dinner of baked ham, with homemade augratin potatoes just doesn't seem as good when my mouth is watering for this...

Butternut Squash & Black Bean Burritos (serves 3-4)

3-4 whole wheat flour tortillas
1 1-lb. butternut squash, diced into 1” cubes
1 can black beans, rinsed & drained
1 c fresh spinach, coarsely chopped
1/4 c diced yellow or red onion
2 T olive oil, divided
1/2 t salt, divided
1/4 t sugar
Freshly ground pepper to taste
2 t minced garlic
1/4 t ground cumin
1/8 t cayenne pepper (optional)
Salsa, sour cream and other burrito fixings of your choice

Preheat the oven to 400°. In a medium bowl toss together the squash, 1 tablespoon of olive oil, 1/4 teaspoon of salt, sugar and ground black pepper until the squash is evenly coated. Spread onto a foil lined baking sheet and roast for about 20 minutes, until the squash is tender and lightly browned. Set aside.

Heat the remaining tablespoon of olive oil and the garlic in a large skillet over medium heat. Add the onions and sauté for about 2 minutes or until they begin to soften. Next, add the drained black beans and cook for 3-4 minutes, stirring gently. Finally, add the roasted squash and cook for another 2-3 minutes, or until everything is completely heated through.

To assemble your 
burritos, take a warm tortilla and fill with a generous amount of the black bean and squash filling. Add a nice handful of chopped spinach on top and roll together (the spinach will wilt slightly inside). Serve with salsa, avocado, cilantro or any burrito fixins that you like!

No comments: