Butternut Squash Burritos with Black Beans and Kale
Roasted butternut squash, sautéed kale and smoky black beans come together in these simple fall-inspired burritos.
1 (2-pound) Butternut Squash, peeled and cut into 3/4inch cubes (about 4 cups)
2 1/2 Tbsp Olive Oil, divided
1 1/2 tsp Ground Cumin
1/2 tsp Smoked Paprika
1/2 tsp Chili Powder
Pinch of Cinnamon
Pinch of Cayenne Pepper
1/2 tsp Salt
1 small bunch (about 3 cups) Kale, cut into bit-size pieces
1 (15-ounce) can Black Beans, drained and rinsed
6 large Flour Tortillas
1 bunch Green Onions, thinly sliced
Shredded cheese of choice
Preheat the oven to 400ºF.
Add the butternut squash to a large rimmed baking sheet, then drizzle with 1 1/2 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 1/6 of the mashed butternut squash in the center, followed by 1/6 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.