Tropical Butternut Squash and Black Bean Wraps

Portions:6
Preparation Time: 10 minutes
Cooking Time:20 minutes
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Equipment

  • Microwave-safe dish
  • Saucepan
  • mixing bowl
  • spoon
  • Microwave
  • Tortilla warmer or clean kitchen towel

Ingredients

  • 1 small butternut squash about 2½ pounds
  • 1 jar 16 ounces pineapple salsa
  • 1 can 15 ounces black beans, rinsed and drained
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground chipotle pepper
  • 6 whole wheat tortillas 8 inches, warmed
  • 2 cups fresh baby spinach

Instructions

  • Halve the butternut squash lengthwise, remove seeds, and place it in a microwave-safe dish, cut side down.
  • Microwave, covered, on high until soft, for about 15-20 minutes; cool slightly.
  • Meanwhile, in a saucepan, combine pineapple salsa and black beans; heat through over medium heat, stirring occasionally.
  • Scoop out the cooked squash pulp and place it in a mixing bowl.
  • Mash until smooth; stir in salt, ground cumin, and ground chipotle pepper.
  • Spoon the squash and salsa mixture onto the center of warmed tortillas, top with fresh baby spinach, and roll up.

Notes / Tips / Wine Advice:

Tips:

If short on time, use one 12-ounce 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.

Wine Advice:

Pair these flavorful wraps with a crisp and fruity white wine such as Pinot Grigio or a light-bodied rosé. The tropical flavors of the pineapple salsa and the richness of the squash and black beans will be beautifully complemented by the refreshing acidity of these wines.
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Course Main Dish / Nuts / Wrap’s
Cuisine American
clue Quick
Diets Vegetarian