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Butternut Squash Burritos with Black Beans and Kale
Ingredients
  • 1 2-pound butternut squash, peeled and cut into ¾-inch cubes (about 4 cups)
  • 2 ½ tablespoons olive oil divided
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Pinch ground cinnamon
  • Pinch of cayenne pepper
  • ½ teaspoon salt
  • 1 small bunch kale cut into bite-size pieces (about 3 cups)
  • 1 15-ounce can black beans, drained and rinsed
  • 6 large flour tortillas
  • 1 bunch green onions thinly sliced
  • Shredded cheese of choice such as cheddar or pepper jack
  • Salsa for topping (optional)
Note: Ingredients may have been altered from the original.
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