Butternut Squash and Maple Black Bean Burritos
The challenge for me for this week is working with my father dietarily. My father has had one hip replacement and a great deal of pain before and afterward. He also has some pretty gnarly arthritis. So, when he said that his level of pain was absorbing his life, we made an agreement that he could eat with me for 2 weeks and see how it went.
The challenge for me in this is my father is a 60+ year old, ex military, ex contractor man that is used to eating very basic foods that aren’t “weird”. He likes to use the word interesting for anything that doesn’t fit what he normally eats, and pretty much if it doesn’t taste like status quo, it’s bad.
So trying to avoid a “no” towards “interesting” recipes, I’m on a mission.
So, on our second day of eating together, my plan for dinner is black bean burritos with butternut squash. The butternut squash will be the “interesting” part of the meal and I am crossing my fingers that the orange color won’t unravel the experience.
Maple Black Bean and Butternut Squash Burritos
Ingredients
- 12 oz Cubed butternut squash
- 2 TBSP EVOO
- Himalayan Sea Salt
- 1 TBSP Earth Balance Spread
- 1 TBSP Orange Juice
- 1 TBSP plus 1 tsp Pure Maple Syrup
- 1 tsp Fresh Lime Juice
- 1/2 tsp cinnamon
- 2 15 1/2 oz black beans
- 2 tsp Frontier Adobo Seasoning
- 2 TBSP Coconut Oil
- 1/2 cup Broth
- 6 Paleo Wraps
- 1/4 cup Pepitas toasted
- 1 avocado
Instructions
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Heat oven to 450℉. Toss the butternut squash in the oil, spread out on a baking sheet covered in parchment paper and then salt. Roast turning them once or twice throughout the baking until tender and slightly browned. This will take about 20-25 minutes.
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While you are waiting for those little squashes to bake their little hearts out, grab a pan and start melting your coconut oil, then throw in your beans, broth and 1/2 tsp maple syrup. Cook uncovered for about 5 minutes. Take off heat and cover and leave to the side until you are ready for them.
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Then add the orange juice, 1 1/2 tsp of the maple syrup, lime juice and cinnamon and whisk together until totally combined. Drizzle on Butternut Squash when it comes out.
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Cut up avocado into slices or mash into a puree.
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When all parts are ready, layout 2 burrito shells at a time and begin to fill them with with the squash, beans and avocado.
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Wrap, cut in a sharp diagonal and eat!
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Add favorite hot sauce or guacamole if you like!
Recipe Notes
I get most of my ingredients at Trader Joes.
For beans I usually do dried and cook them with Kombu in an electric pressure cooker on high for 13 minutes.
For the wrap you could substitute Nori, or Tapioca Wraps for this.
If you like hot, add some adobo or chipotle chilis in the beans while they cook! The sweet and hot together can be amazing.
Adapted from Fine Cooking