Ingredients
1 small butternut squash (about 2-1/2 pounds)1 jar (16 ounces) pineapple salsa 1 can (15 ounces) black beans, rinsed and drained1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon ground chipotle pepper6 whole wheat tortillas (8 inches), warmed2 cups fresh baby spinach
Preparation
Halve squash lengthwise; remove seeds. Place in a microwave-safe dish, cut side down. Microwave, covered, on high until soft, 15-20 minutes; cool slightly.
Meanwhile, in a saucepan, combine salsa and beans; heat through over medium heat, stirring occasionally.
Scoop out squash pulp; place in a bowl. Mash until smooth; stir in seasonings. Spoon squash and salsa mixtures onto center of tortillas; top with spinach and roll up.
