black bean & squash burritos
When you have a yearning for a hearty, winter meal but not for the stodginess or heaviness that often follows, you’re in for a treat with these burritos. Don’t you love that winter-time comfort food doesn’t have to be high in calories, hip-hugging fats and starchy carbohydrate to be fulfilling? Yeah, I’m onto winter meals already. I know we’re a long ways off December yet but it darn well is winter here already, judging from the coldest temperatures I have ever endured (hey, I’m from the tropics of New Zealand) and the Toyota Tercel shaped heap of snow hybernating in our driveway.
Comfort for me used to be curling up inside with a bowl of creamy soup and a chunk of bread, (totally followed by warm chocolate self-saucing pudding) and doing nothing. These days, comfort for me is more about tackling the cold with some sort of workout, whether it’s a fast-paced hike in the -15 degrees C outside, busting some moves in the privacy of my home (what, you don’t dance to keep warm and active?) or throwing some heavy things around the gym like I know what I’m doing. It works out great – the colder it is, the faster or further one needs to move to actually break a sweat (or the more clothes to be piled on..). The best part to it is enjoying the hearty, nutricious meal on return to the toasty warm house. And the chocolate self-saucing pudding Jesse just pulled from the oven.
Rich with high-protein black beans, warming spices, chunks of roasted squash and a good handful of melty cheddar, these burritos are fulling, satisfying and nourishing. All the better with soft homemade roti (tortillas). The burrito is great lightly toasted (place back onto hot pan to crispen edges) but it’s also great cold the following day at work with some avocado, peppers and lettuce.
Black Bean & Butternut Squash Burritos
Makes 4 burritos
Adapted from Oh She Glows
1 medium butternut squash, peeled, cubed (there may be some leftover)
1-2 tsp olive oil
1 onion, diced
2 garlic cloves, minced
1 red pepper, chopped (optional)
1 tsp kosher salt
1 tsp cinnamon
2 tsp ground cumin
1/4 tsp cayenne pepper (more if you like it hot)
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
1 Tbsp tomato paste
dash of water
3/4 cup old cheddar cheese (I would definitely recommend the white cheese over the yellow-dyed stuff)
juice of one lime
4 tortilla wraps
optional additions: avocado, sourcream, lettuce, hot sauce
Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 minutes or until tender.
Meanwhile, in a large skillet over medium-low heat, add oil, onion, and minced garlic. Sauté for about 5 minutes, stirring frequently. Add in salt and seasonings and stir well.
Add black beans and tomato paste and sauté for another 10 minutes on low, adding water as necessary to loosen the mix.
Add 1.5 cups (reserve any remainder for another purpose) of the cooked butternut squash to the skillet and stir well. Squash the squash and beans lightly to bring together. Squeeze in some lime juice and mix through the cheese until melted and stringy.
Spread filling down centre of tortilla. Wrap up tight (I like to fold bottom up and top down a little, fold one side over filling and roll tightly) and, if desired, return to pan to crispen. These freeze well already made up; simply microwave to reheat and place on grill for a few minutes.
Serve with a good squeeze of lime and sour cream (or natural yogurt).