Butternut Squash Black Bean Wrap
This wrap is a healthy and flavorful combination of roasted butternut squash, black beans, corn, spices, and a creamy avocado crema, all wrapped in a warm tortilla.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup corn kernels (fresh, frozen, or canned)
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
- 1 lime, juiced
For the avocado crema:
- 1 ripe avocado
- ¼ cup plain yogurt (or dairy-free alternative)
- 2 tablespoons lime juice
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For serving:
- 4 large flour or corn tortillas
- Optional toppings: hot sauce, salsa, shredded cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss butternut squash cubes with olive oil, salt, and pepper in a large bowl.
- Spread butternut squash on a baking sheet and roast for 25 minutes, or until tender and lightly browned.
- While the squash is roasting, prepare the avocado crema. In a small bowl or food processor, combine all the avocado crema ingredients and blend until smooth.
- Warm the tortillas in a dry skillet or microwave.
- To assemble the wraps, spread a layer of avocado crema on each tortilla.
- Top with roasted butternut squash, black beans, corn, red onion, and cilantro. Drizzle with lime juice.
- Fold the tortillas and enjoy!
Notes
- You can add other spices to the butternut squash, such as cumin or chili powder.
- Feel free to adjust the amount of lime juice and spices in the avocado crema to your liking.
- If you don't have a food processor or blender, you can mash the avocado with a fork and then whisk in the other ingredients.