1 tablespoon extra virgin olive oil
1 small onion, diced
2 cups cremini mushrooms, diced
1 cup Swiss chard, chopped (leaves only)
1 cup yellow or orange bell pepper, diced
1 -15 oz. can black beans, drained and rinsed
1 heaping tablespoon chili powder
½ teaspoon cumin
1 ¼ cup butternut squash, roasted and mashed
Salt and pepper to taste
10-12 regular sized whole wheat tortillas
8 oz. Wisconsin Monterey Jack cheese, freshly grated
Olive oil for brushing on the taquitos
Serve with fresh salsa and sour cream
Preheat your oven to 400 degrees.
Using a large non-stick skillet, heat the olive oil over medium high heat. After a minute or two, add the onions, mushrooms and Swiss chard and sauté for about 3 to 4 minutes or until slightly softened.
Add the bell peppers and black beans and continue to cook for another 3 to 4 minutes. Add the chili powder and the cumin and mix together well. Add the roasted and mashed butternut squash and mix well to combine with the other vegetables. Season with salt and pepper to taste.
Remove from the heat and set aside. Assemble your taquitos: working on a flat, clean surface or cutting board, lay down a whole wheat tortilla and spoon on about a ¼ cup of the butternut squash and black bean mixture evenly on the lower half of the tortilla.
Top generously with the freshly grated Monterey Jack cheese and roll the tortilla, starting from the bottom going up, closed.
Brush each taquito with olive oil and lay down (tortilla flap side down) on a lined baking sheet.
Continue with the remaining taquitos. Bake for 15 to 18 minutes or until crispy on the outside.
Serve with pico de gallo or your favorite salsa and sour cream.
recipe from: hipfoodiemom.com