Black Bean and Butternut Squash Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 cans S&W Premium Black Beans (accidentally got the regular, so I washed them to reduce the sodium some and get rid of the "sauce" but that isn't accounted for in the recipe)6 cups butternut squash1 can Green Giant Whole Kernel Sweet Yellow Corn1 small onion4 tbsp Bertolli Extra Virgin Olive Oil
Boil squash. Saute onions with olive oil. Once the onions have become soft but not brown, add the beans and corn (I rinse the beans and corn in a colander before to get most of the sodium off). Once those are warmed, add the drained butternut squash and mix thoroughly. Remove from heat.
I added 1/2 of an avocado, slightly mushed/chopped to a 1.5 cup serving and ate on a large tortilla (La Tortilla Factory Smart & Delicious Whole Wheat Low Carb High Fiber Tortillas--only 80 calories plus 12 grams of fiber!). I didn't include the avocado or tortillas in the recipe, though. This recipe is just for the filling.
My husband ate the same, but also added sour cream and shredded cheese and loved it.
Serving Size: make 9 1-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user STEPHKD.
I added 1/2 of an avocado, slightly mushed/chopped to a 1.5 cup serving and ate on a large tortilla (La Tortilla Factory Smart & Delicious Whole Wheat Low Carb High Fiber Tortillas--only 80 calories plus 12 grams of fiber!). I didn't include the avocado or tortillas in the recipe, though. This recipe is just for the filling.
My husband ate the same, but also added sour cream and shredded cheese and loved it.
Serving Size: make 9 1-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user STEPHKD.
Nutritional Info Amount Per Serving
- Calories: 219.6
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 441.8 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 9.2 g
- Protein: 6.7 g
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