Butternut Black Bean Burrito + Avocado Drizzle

Fall Squash!!!!! Can we just talk a minute how much I am loving all the adorable squash in the stores right now! I mean they really are cute not to mention nutritious, delicious, and very versatile. I do have to say that I have been intimidated before to actually buy a butternut or acorn squash and try my hand at cooking it  without chopping my finger off, anyone share this feeling??? My best advice is just be creative, dive in, and buy one of those cute little squash the next time you head to the store because you will be glad you did! .  So a handsome little butternut came home with me the other day and after mulling over what to make it hit me,  Burrito!  My little family pretty much loves all Mexican style food so I thought using the butternut squash for a meatless meal would be tasty and unique.  Butternut squash is a winter squash known as the butternut pumpkin in Australia and New Zealand, and technically a fruit but is used as a vegetable that is really a great winter staple for cooking. Nutritionally butternut is chalked full of nourishing benefits. Butternut squash is nutrient dense meaning it is loaded with nutrition but  low in calories, zero fat or saturated fat, full of fiber making this dish totally satisfying not to mention it’s deep orange color offers very  high levels of  vitamin A in the form of beta carotene supportive of eye health!. This squash is  also a great source of vitamin C, potassium, manganese, magnesium, vitamin E,  the B-complex group of vitamins, and……don’t throw out those seeds because they offer rich protein, healthy fat, and zinc making this a great, satisfying snack! Butternut squash also has a long storage life so if you buy one and don’t know what to make with it, just wait a bit because it will wait for you! Ok so on to this fun little recipe great for a Taco Tuesday or any day of the week! I threw this together and honestly was not sure how the end result would taste but both my husband (the ultimate honest taste tester) and myself really enjoyed the meal so it was totally blog worthy and had to share! The homemade pico de gallo and the avocado dizzle makes this dish really come alive bursting with delish flavor! This dish is totally a fun, tasty twist perfect for  a Fall style burrito that is just  lip smacking good so lets get to it! Here ya go, enjoy!

Butternut Black Bean Burrito + Avocado drizzle

Serves approx. 2 people…1 burrito wrap each.

//Ingredients//

1 large butternut squash, peeled, chopped in chunks

1 can organic black beans (I used Kroger Simple Truth Organic)

1 pack of Ezekiel Sprouted Grain Tortillas (freezer section)

1-2 tbsp. olive or avocado oil ( I used avocado oil)

1 tsp sea salt- sprinkled lightly

//Avocado Drizzle//

1-2  peeled avocados (toss the big seed)

1/2 cup non- fat plain greek yogurt

 1 tsp cilantro

1-2 tbsp. lime juice

dash of sea salt and pepper

//Pico de Gallo//

2–3 cups tomatoes, chopped

1/2 onion,  finely chopped

1 green jalapeno pepper,  finely chopped

1/4 cup fresh cilantro -finely chopped

1 tbsp or half  fresh squeezed lime juice

//Directions//

 This recipe is best to make in stages:

 First:  make the pico de gallo ahead so it has time to marinate. Chop and combine all the pico de gallo ingredients, stir together, put in air tight container, store in refrigerator  until ready to serve.

Second: make the avocado drizzle dressing by combining all avocado drizzle ingredients  in a high powered blender ( I used the nutribullet) and blend until it has a drizzle/dressing like consistency. If it seems too thick just add a dash of water and blend more until you reach the dressing consistency.  Place dressing in air tight container and store in refrigerator until ready to serve.

Third:  wash, peel, and chop your butternut squash in chunks, line a baking sheet with aluminum foil, and spread the squash chunks evenly, brush with avocado or olive and sprinkle with sea salt. Preheat oven to 400 degrees and roast the squash for apporx. 20 min or until they are soft and slightly golden in color.  Heat black beans in sauce pan over the stove until well heated and pop tortilla in warm oven on baking sheet for 2-3 minutes to slightly warm. Plate the warm tortilla, add cooked butternut squash chunk serving, add cooked black bean serving, add pic de gallo serving, drizzle with avocado dressing, wrap your burrito and dig in!! Serve the avocado drizzle dressing on the side for extra dipping and the pico de gallo for extra topping.  Hope you enjoy, Cheers!