Squash & Black Bean Wraps with Chile-Lime Sauce

Fall means apples (which are the BEST), but fall also means squash, which is pretty good too. Especially because squash are flavorful and good sources of vitamins and minerals (especially vitamins A & C, potassium, and manganese). So I took inspiration from this recipe and made it my own, roasting chunks of butternut squash with cumin and olive oil, then tossing them in a zesty chili-lime sauce with black beans, and wrapping it all up for an easy, delicious and nutritious meal.

Ingredients

1 butternut squash, peeled, seeded and cut into 1" cubes (~2 lbs)

1 1/2 cups black beans, cooked (1 14 oz can, drained & rinsed)

1 Tbsp olive oil

1-2 tsp cumin

1/2 tsp sea salt

1 recipe chili-lime sauce (see below)

6 large whole wheat tortillas

fresh cilantro or arugula, for garnish

Chile-Lime Sauce:

1/3 cup lime juice

1 small serrano chile, seeded and finely diced

2 Tbsp fresh cilantro

1 clove garlic, minced

1/2 tsp ground chipotle pepper

pinch salt

1/4 cup low fat plain greek yogurt

Directions:

1. Spread squash on a baking sheet. Drizzle with olive oil and sprinkle with cumin and salt, then toss to coat.

2. Roast squash in a 400 degree F oven until tender and slightly browned (35-40 min), flipping pieces about halfway through.

3. Meanwhile, combine ingredients for chili-lime sauce, except for yogurt, in a blender. Puree, then heat in a small saucepan just until boiling. Remove from heat and allow to cool. Once cool, stir chili-lime mixture into yogurt.

4. Combine squash in a bowl with black beans. Drizzle chili-lime sauce over all, and toss to coat. Scoop mixture into tortillas, then top with cilantro or arugula.

Serves 6

Note: these wraps can be enjoyed warm or cold! I made up the mixture, then stored it in an airtight container in the fridge, and have been scooping out some to make up a fresh wrap each day for my lunch.