Butternut Squash Burrito Bowl
Calories 380 (32% from fat)
Fat 13 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 12.5 mg.
Sodium 449 mg.
Carb. 58 gram
Fiber 10 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 14 gram
1 package (15 oz.) frozen butternut squash, cubed or riced
olive oil cooking spray
1 cup frozen corn, thawed
1 can (15 oz.) reduced sodium black beans, rinsed and drained
1/3 cup water
1/2 tsp. chili powder
1/4 tsp. cumin, ground
1/4 tsp. turmeric, ground
1 cup grape tomatoes, thinly sliced
1 medium ripe avocado, p eeled and cubed
(About 9.6 oz.)
4 green onions (scallions), thinly sliced
8 Tbsp. fresh salsa or pico de gayo
4 Tbsp. fat free sour cream
8 Tbsp. Cheddar, Monterey Jack cheese, shredded
Chips on the side.
It's an unconventional burrito with a bunch of exciting flavors.
1. Cook the butternut squash according to the package directions.
2. While the squash is cooking, heat a medium non-stick pan over medium-high heat. Add olive oil and corn. Cook and stir the corn until lightly browned, about 5 minutes. Remove from heat and set aside when done.
3. In a small saucepan, combine the beans, water chili powder, cumin and turmeric. Cook and stir the ingredients on medium heat, until the mixture is warmed through and liquid is almost evaporated, about 5 minutes.
4. Stir together the corn and bean mixture.
5. Divide the bean mixture between 4 bowls.
6. Top EACH bowl with 1/4 cup of sliced grape tomatoes, 1/4 of the avocado, one sliced green onion, 2 tablespoons salsa, a tablespoon of the sour cream and 2 tablespoons of the shredded cheese.
Yield: 4 Servings
You can freeze individual portions for easy re-heating later. Add the toppings (step 6) only after the bowl is reheated. Don't try and freeze them.
Microwave on high for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.