Savory Butternut & Black Bean Burritos


1 tablespoon olive oil

1/2 medium-sized onion, chopped

3 cups peeled butternut squash, cut into 1/2 inch cubes

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/2 teaspoon salt

2 cups cooked black beans, drained and rinsed

8 flour tortillas 

1-1 1/2 cups grated Monterey jack or Cheddar cheese

Sour cream, cilantro, salsa for garnish

Heat oil in heavy skillet over medium heat. Add onions and sauté for 5 minutes. Add winter squash cubes and continue to cook over medium heat, stirring often until squash is just tender. If your mixture begins to stick, add a little water (or apple juice) to help steam the squash. When squash is just tender, add cumin, cinnamon and salt. Stir carefully to distribute spices. Add the beans and heat through. Preheat oven to 350°F. In a large oblong baking dish (not oiled) lay out one tortilla. Place 1/8 of the bean mixture down the center, top with 3 tablespoons of cheese and roll up tightly. Continue to do this with the remaining ingredients, lining up your burritos in the pan as you go. Bake uncovered for 15-20 minutes until burritos are heated through. Serve burritos topped with a dollop of sour cream and a sprinkling of fresh cilantro, with salsa on the side. Makes 8 burritos.