Butternut Squash Burritos with Black Beans and Kale
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Oh My Veggies · by Nicole★ 4.8 (8)

Butternut Squash Burritos with Black Beans and Kale

NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 29%
CARBS 55G53% OF CAL
9G FIBER5G SUGAR40G OTHER
FAT 17G36% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash and smoky black beans wrapped with sautéed kale in a warm tortilla, topped with cheese and salsa. A satisfying fall-inspired vegetarian meal.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 2-pound butternut squash, peeled and cut into 3/4-inch cubes (about 4 cups)
  • 2 1/2 tablespoons olive oil (divided)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Pinch ground cinnamon
  • Pinch of cayenne pepper
  • 1/2 teaspoon salt
  • 1 small bunch kale (cut into bite-size pieces (about 3 cups))
  • 1 15-ounce can black beans, drained and rinsed
  • 6 large flour tortillas
  • 1 bunch green onions (thinly sliced)
  • Shredded cheese of choice (such as cheddar or pepper jack)
  • Salsa (for topping (optional))
PREP
15M
SODIUM
695MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.