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whole wheat tortilas butternut squash soy sauce cider vinegar olive oil leeks garlic cumin cayenne pepper black beans Cheddar cheese salsa sour cream fresh cilantro
Viewed: 39 - Published at: 7 years agoIngredients
- 6 large whole wheat tortilas
- 5 cups butternut squash, peeled & cubed
- 1/4 cup low sodium soy sauce
- 1 cup cider vinegar
- 1 tablespoon olive oil
- 2 leeks, thinly sliced
- 4 garlic cloves, finely chopped
- 1 teaspoon cumin
- 1/2-1 teaspoons cayenne pepper
- 1 15 ounces can of black beans, drained & rinsed
- 2 cups cheddar cheese, grated
- 1 cup salsa (my favorite is Green Mtn. Gringo)
- 1/2-1 cups sour cream
- 1-2 tablespoons fresh cilantro
Method
- In a large sauce pan bring the squash, soy sauce and 3/4 cup of the cider vinegar to a boil. Turn heat down to medium-low and cook until the squash is very soft and most of the liquid is absorbed, about 3o minuets.
- While the squash is cooking heat the olive oil in a shallow pan over medium high heat. Saute the leeks, garlic and cumin until soft, 5 to 7 minuets. Add the remaining 1/4 cup cider vinegar, crushed pepper, and black beans. Turn the heat to low and simmer while the squash finishes cooking.
- When the squash is done mash it with a fork, leaving lots of big chunks. Fold the bean and leek mixture into the squash along with 1 cup cheese.
- Fill the tortillas with the filling, roll and place tightly in a lightly greased 9 x 13" baking pan. Pour 1 cup of the salsa over the top and sprinkle with the remaining 1 cup of cheese. Bake at 375? for 25 minuets or until the cheese and salsa start to bubble. Broil for 5 minutes until the cheese is brown.
- Serve with more salsa, sour cream, and cilantro if desired.