It is Meatless Monday in my house and my boys requested burritos. I had some lonely delicate squash staring at me from my fruit/ veggie bowl and I was inspired to try these veggie packed black bean burritos. These were a big hit! They got a big thumbs up from my whole family. This meal is full of fiber, protein, vitamins and minerals and loads of color. Remember, the more color, the more nutrients to fuel your body and mind. I hope you enjoy!
1 onion, diced
1 bell pepper, diced
1 delicata squash, peeled, seeded and diced.
1-2 cloves garlic, minced
2 cups spinach or swiss chard
1 pint cherry or grape tomatoes, chopped
1 tsp cumin
salt and pepper
1 Tbsp chopped fresh Thyme or 1 tsp dry
A package of whole grain or roast and flax tortillas
1 avocado, sliced
Your Favorite Salsa
Manchego, Cheddar jack or cheddar cheese, shredded
Heat Tortillas in oven at 350 degrees, wrapped in aluminum foil.
In a large sautéed pan, heat 1 tsp olive oil. Sautee onion, peppers and garlic. Add the delicate squash and sautée until squash begins to soften. Add the black beans along with salt, pepper, cumin and thyme. Stir the mixture to combine. Add the chopped tomatoes to the pan and simmer for 2-3 minutes until tomatoes begin to wilt. Finally, add the greens to the pan and stir to wilt and mix. Remove the pan from heat.
Remove Tortillas from oven and assemble the burritos. Spoon a cup of the black bean mixture into tortilla. Top with cheese, avocado and salsa. Wrap up the burrito and dive in! It is messy, but delicious. Feel free to add more ingredients depending on taste, such as jalapeños, mangos, rice… whatever you want. It is OK to play with your food… or creating your food!