September 8: Black Bean & Butternut Burritos

By WEEK Producer


Teena M. Felton, MS OSF Dietitic Intern


1 tablespoon canola oil 1 small onion, chopped 3.5 cups butternut squashed, cut into cubes ½ teaspoon cumin ¼ teaspoon cinnamon 1-15 ounce can black beans, drained and rinsed well 8 tortillas 1 cup shredded mozzarella cheese


1. In a large skillet, heat oil. Saute chopped onion until tender. 2. Add butternut squash. Cover and cook over medium heat until tender. 3. Add cumin and cinnamon. Add beans. Cover and heat through. Meanwhile heat tortillas in microwave until warm, 20-30 seconds. 4. Put ½ cup mixture in each tortilla, top with 1 ounce of cheese and roll up. Optional: Serve with sour cream, cilantro, and/or salsa. Nutrition Information Calories: 234 Fat: 5g Saturated: 2g Monounsaturated: 2g Polyunsaturated: 1g Sodium: 343mg Carbohydrates: 38g Fiber: 5g Protein: 11g Serves 8 Serving Size: One burrito