Mexican

Black Bean and Butternut Squash Burritos is for Dinner.

Black Bean and Butternut Squash Burritos takes 20 minutes to prepare.

Black Bean and Butternut Squash Burritos takes 10 minutes to cook.

Black Bean and Butternut Squash Burritos makes 9 servings.

The ingredients for Black Bean and Butternut Squash Burritos are:

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 squash
1 can Green Giant Whole Kernel Sweet Yellow Corn
1 small onion
4 tbsp Bertolli Extra Virgin Olive Oil

Here is how you make Black Bean and Butternut Squash Burritos:

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 servingsNumber of Servings: 9Recipe submitted by SparkPeople user STEPHKD.

The nutritional information for Black Bean and Butternut Squash Burritos is:

• Servings Per Recipe: 9
• 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

Black Bean and Butternut Squash Burritos is Mexican cuisine.

The dietary needs meet for Black Bean and Butternut Squash Burritos is Vegan