“That sounds too healthy. There’s no way it can be good.” Do you know people who think this way? Are you one of them? Probably not, because if you really believed that, I’m sure you’d never read this blog. If you used to be, I hope you’ve gotten over it by now.
As someone who prides herself on cooking healthier, yummy food, dealing with these kind of people (the healthy-food-phobic) can be a challenge. A few weeks ago, we were invited to a gathering of sorts and I struggled with what to bring, unsure if majority of the crowd would appreciate something a little out of the norm, but seasonal and flavorful, and pretty darn good for you – basically, the kind of food Ben and I like. I had this idea in my head for a fun appetizer: baked egg rolls filled with a Southwestern butternut squash and black bean filling. You might remember a few other renditions of this sweet potato-or-butternut-and-black-bean-filling, where it’s been layered with tortillas or folded into burritos. (The original recipe comes from the Moosewood Lowfat Favorites cookbook.) And how when I very first made it, Ben couldn’t comprehend that there could be something called a burrito that didn’t involve meat or cheese. He’s a changed man.
Ben: umm. You know, I dunno.
Ben: I did. They are really good.
Me: Then what is it? Too healthy tasting? You don’t think other people will like them?
Ben: No. They would. I just want to keep the rest of them here for us. So I can eat more of them.
1 large onion, chopped (about 200gm)
4 cloves of garlic, minced
2 lbs peeled, diced butternut squash
2 tbsp canned diced green chilis
2 tsp cumin
dash of cayenne pepper
salt & pepper, to taste
2 cans black beans, drained and rinsed
1/2 cup chopped cilantro
juice from 1 lime
1 1/2 packages egg roll wrappers
Bring a pot of water to a boil. Add the butternut squash and cook until tender, about 5-10 minutes. Drain and set aside.
Place the butternut squash and the onion mixture in a large bowl and mash to combine. These will be best if the mixture is left a little bit chunky.
To assemble the egg rolls, place a wrapper on your surface with one corner pointing down (diamond position). Place a some of the squash mixture onto the wrapper, and use a pastry brush dipped in water to wet the edges of the wrapper. Fold the bottom corner up, then fold the outside corners in, and roll it all up. Place on a parchment-lined baking sheet. Continue until squash mixture is used up; I got 32 egg rolls using a large cookie scoop for the squash portioning.
To bake: Place a baking sheet in the oven while heating at 400F. When it’s hot, remove from the oven, spray with nonstick cooking spray, and place the egg rolls on the sheet. Spray them well with nonstick spray. Bake for 20 minutes, turning halfway through.
Extra egg rolls can be frozen and baked straight from the freezer.
Servings Per Recipe: 32
Amount Per Serving
Total Fat: 0.8 g
Cholesterol: 3.3 mg
Sodium: 242.8 mg
Total Carbs: 20.2 g
Dietary Fiber: 2.4 g
Protein: 4.3 g