Tropical Butternut Squash and Black Bean Wraps

Portions:6

Preparation Time: 10

Cooking Time:20

Print Recipe

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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Cuisine American

clue Quick

Diets Vegetarian