Butternut Squash & Black Bean Wrap Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
• STEP 3.In a small bowl, mix together the yogurt, lime juice, cumin, and salt to make the sauce.
• STEP 4.Warm the tortillas in a dry skillet over medium heat until pliable.
• STEP 5.Spread a spoonful of the yogurt sauce onto each tortilla. Top with roasted butternut squash, black beans, and spinach.
• STEP 6.Roll up the tortillas tightly, tucking in the sides as you go.
• STEP 7.Slice the wraps in half and serve.

Cooking Tips

• You can add additional toppings to the wrap, such as avocado, salsa, or cilantro, for extra flavor.
• If you prefer a vegan version, you can use dairy-free yogurt or a tahini-based sauce.
• Serve the wraps with a side of tortilla chips or a green salad for a complete meal.

Storage and Serving

• Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, wrap the wraps in aluminum foil and heat in a preheated oven at 350掳F (175掳C) for 10-15 minutes, or until warmed through.
• Serve the wraps cold or reheated, depending on your preference.