Beans and butternut squash are two of my favorite combinations, and they are bundled up in a whole wheat tortilla along with caramelized onions in my ultimate, comfort-food wrap. Enjoy for a hearty lunch or dinner. Creamy black bean hummus adds lean protein to this vegetarian wrap and also helps hold it all together. My Black Bean Hummus recipe, which you can whip up in less than five minutes, is perfect for this dish. If you want to give new life to your leftovers for a different meal the next day, serve the squash and onions on top of a salad and enjoy the hummus as a side dish with tortilla or pita chips.
1 small butternut squashed, peeled, seeded and cubed
1½ tablespoon olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
2 large onions, peeled and thinly sliced
1 teaspoon sugar
4 whole wheat tortillas
Black Bean Hummus
2 cups tightly packed spinach leaves
Preheat oven to 400 degrees Fahrenheit. On a half baking sheet, place butternut squash and drizzle with ½ tablespoon olive oil. Sprinkle with salt and pepper and toss to evenly coat. Arrange squash in a single layer and roast for 30 to 35 minutes until tender and lightly brown, flipping with a spatula halfway through cooking.
Meanwhile, in a large skillet, heat remaining olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
Spread a fourth of the black bean hummus on each tortilla and top with a fourth of the butternut squash and caramelized onions. Add ½ cup spinach to each tortilla, wrap tightly to secure vegetables and serve.