|
|
Ingredients
- 1 small or 1/2 a large butternut squash
- 1/4 tsp cayenne
- 1 bunch spinach (or a bag of baby spinach)
- salt/pepper
- 1 can black beans
- 1/2 a block of follow your heart mozzarella
- 1/2 a small onion
- 3 cloves garlic
- ~6 tortillas
- 1/2 tsp cumin
|
|
Directions
preheat oven to 350.
bake the butternut squash until soft. (i cut it in half and backed it covered in aluminum foil at 400 for about 45 minutes). When it's cool, scoop the meat out of the skin and mash it.
saute the spinach with one clove of garlic until wilted.
chop the onion and saute with garlic in a medium sized sauce pan on medium heat. once the onions are soft, add the black beans (drained), cumin, cayenne, salt and pepper. cook for 5 or 8 minutes, until beans are soft and all the flavor is combined. add the mashed squash and stir/cook for another couple of minutes.
layer the bean/squash mixture, spinach and shredded moz into a tortilla. roll it and place in an oven proof pan (a lasagna pan works great). repeat 'til you're out of everything. rub the tops of the tortillas with olive oil and bake for about 20 minutes.
|
