Serves 6.
Note: Easy and fun, these fall-inspired burritos are quick to make on a weekend night. From Meredith Deeds.
• 3 c. cubed (1/2-in.) butternut squash
• 1 tbsp., plus 2 tsp. olive oil, divided • Salt and black pepper
• 1 c. diced onion
• 1 poblano chile, seeded and diced
• 1 serrano chile, minced, optional
• 2 garlic cloves, minced
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper, or to taste
• 1 c. shredded cooked chicken, skin removed (use leftover or rotisserie chicken)
• 1 (15-oz.) can low-sodium black beans (about 1 1/2 to 2 cups cooked), drained and rinsed
• 1 c. cooked brown rice
• 1/4 c. chopped cilantro
• 6 (8-in.) whole-wheat flour tortillas
• 1/2 c. grated Cheddar cheese
• 1/2 c. salsa (store-bought or your favorite recipe)
Directions
Preheat oven to 450 degrees and place squash on a large baking sheet. Drizzle 1 tablespoon of olive oil on squash and give a shake of salt and black pepper. Toss to coat. Roast butternut squash for 30 minutes or until golden brown and tender. Set aside. (If using leftover roasted squash, omit this step.)
Heat the remaining 2 teaspoons of oil in a large skillet over medium heat. Add onion, poblano and serrano chiles and garlic, and sauté until softened, about 5 minutes. Add in 1/2 teaspoon salt, cumin and cayenne and continue to cook, stirring, for about a minute. Add chicken, black beans, rice and roasted butternut squash and sauté for another few minutes until heated through. Stir in the cilantro.
Spoon the chicken/bean mixture down the center of each tortilla. Top with a sprinkling of cheese and spoonful of salsa.
Nutrition information per serving:
Calories400Fat13 gSodium780 mgSaturated fat4 g
Carbohydrates56 gCalcium200 mg
Protein20 gCholesterol30 mgDietary fiber12 g
Diabetic exchanges per serving: 2 vegetable, 3 bread/starch, 1 medium-fat meat, 1½ fat.
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