Roasted Winter Veggie Wraps
During the winter, I always have so much fun finding new ways to use veggies (file under: most dietitian-like statement ever, whoops!). Unlike in the warmer months, where salad reigns king, it can be a lot easier to play with different cooking methods once the weather gets cold. I love roasting pretty much any vegetable, but even plain roasted veggies can stand being spiced up every now and then.
Servings 4
Ingredients
- 1 cup butternut squash finely chopped
- 2 tablespoons olive oil divided
- 1 medium yellow onion thinly sliced
- 1 tablespoon minced garlic
- 2 cups kale chopped
- 1 15.5 oz. can low sodium black beans, drained and rinsed
- ¼ cup Sir Kensington’s® Chipotle Mayonnaise
- 4 whole wheat wraps or tortillas
- Salt
- Pepper
Instructions
- Preheat oven to 400 F.
- Toss butternut squash with 1 tablespoon olive oil, salt, and pepper and place on a baking sheet. Cook in the preheated oven for 20 minutes, tossing halfway.
- While butternut squash is cooking, add remaining olive oil to a large pan over medium-high heat. Add sliced onion, garlic, salt, and pepper and cook for about 5-8 minutes, stirring occasionally. When there’s about 1-2 minutes left, add in kale and black beans and stir to combine. Remove pan from heat.
- Once butternut squash has finished cooking and cooled slightly, assemble wraps. Spread 1 tablespoon Sir Kensington’s® Chipotle Mayonnaise on each tortilla. Top with kale, onion and black bean mixture, followed by roasted butternut squash. Roll into wraps and secure with a toothpick if needed. Cut in half lengthwise, and enjoy.