Savory Butternut, Black Bean, & Wheat Berry Burritos

      By Rebecca Heale

 1 Tbsp  oil

½ medium onion, chopped

3 c peeled butternut squash or sweet potatoes cut into ½ inch cubes

1 tsp cumin

½ tsp cinnamon

Salt and Pepper to taste

2 cups black beans

1 cup wheat berries

Tortillas (I like corn, but wheat requires less prep)

A bit more oil

Toppings as desired: grated cheese, salsa, sour cream, fresh cilantro or parsley

 Preheat oven to 350 F.  Heat oil in skillet over medium heat.  Add onions and sauté for 5 minutes.  Add squash cubes and cook (still on medium) until squash is just tender.  Add spices, beans, and wheat berries.  Stir carefully to distribute the spices.  Heat through. 

 You are now ready to assemble the burritos.   If using corn tortillas, brush tortilla with oil (I put a Tbs oil in a cup and just dab it on the tortilla with a basting brush)  and heat in a pan until it is flexible. If using wheat, you can skip that step. Fill with some of the bean mixture and roll up.  Place in the pan. Continue to do this with the remaining ingredients, lining up the burritos in the pan as you go.  Bake uncovered for approx. 15-20 minutes, until heated through.

 Makes about 20 little burritos with corn tortillas, about 10 burritos with wheat tortillas. Enough for 8 polite adults, 6 hungry adults, or four teenage boys. 

 Adapted from a recipe my sister learned from a friend, Bethany Spicher, who learned it from farmers in Kansas.  
~Rebecca Heale, served at the Douglas Nighborhood Iron Chef Cook-off Mar 1