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Thursday, December 1, 2011

Black Bean, Squash and Kale Burritos

Healthy, hearty and delicious...need I say more?

1 lb butternut squash, cubed
1 tsp olive oil
1 garlic clove, minced
1/4 tsp chili powder
1/4 tsp ground cumin

1 tsp olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1/2 cup cider vinegar
1/2 cup salsa (your favorite kind)
1 can black beans, rinsed and drained
2 red bell peppers, diced
1 head kale, torn into pieces, stems removed
1 jar passata (strained tomatoes)
Cayenne pepper, to taste (optional)
1/2 cup shredded reduced fat cheese (cheddar, pepper jack, etc.) or non-dairy cheese alternative

6-8 large whole grain tortillas

Toss squash with oil and seasonings and spread on baking sheet. Roast at 350F for about 30 minutes.

Pour oil into large pan or skillet and add onion, garlic spices and vinegar. Cook over medium heat until liquid has been absorbed. Add squash, salsa, black beans and peppers and continue cooking until peppers have softened. Add kale and tomato sauce and cook until kale has wilted. Stir in cheese. Fill tortillas with desired amount of filling and roll up.

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