Tropical Squash And Black Bean Burritos

• 1 small butternut squash (about 2-1/2 pounds)
• 1 jar (16 ounces) pineapple salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle pepper
• 6 whole wheat tortillas (8 inches), warmed
• 2 cups fresh baby spinach

1. 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.
2. Meanwhile, in a saucepan, combine salsa and beans; heat through over medium heat, stirring occasionally.
3. 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.

butternut squash, pineapple salsa, black beans, salt, ground cumin, ground chipotle pepper, whole wheat tortillas, baby spinach

Taken from www.tasteofhome.com/recipes/tropical-squash-and-black-bean-burritos/ (may not work)