We're talking temperature and heat of the food. It's not hot, really, actually it's been lovely outside. It's only been hot inside my house because I refuse to turn the air on. There'll be plenty of time for that come summer.
The heat of the food in this dish comes from the pickled jalapenos. Funny thing about these pickled jalapenos...I got them for a dish a made a bit back and have been surprised at how many times I've used them. Just FYI.
This dish was adapted from the Food Network website. I didn't change to much other than leaving out the avocado salad they had on the side. It was an avocado and it was a salad. Go wild with it if you'd like.
I must admit that I was a bit skiddish to try this. Just wasn't sure how butternut squash would work in a burrito. Guess what? It worked. At it was lovely.
Black Bean, Squash, and Chicken Burrito
adapted from Food Network Online
1/2 cup brown rice
2 cloves of garlic, one smashed and one minced
1 cup water
2 cups butternut squash, cut small
2 boneless skinless chicken breast, cooked and shredded
15 oz canned black beans, drained and rinsed
1 cup grape tomatoes, quartered
1/2 cup fresh cilantro, chopped
1/4 cup pickled jalapenos, chopped
2 tbl pickled jalapeno juice
salt and pepper to taste
1/2 cup shredded reduced fat cheddar cheese
Heat a medium skillet over high heat. Add the rice and smashed garlic, saute for about two minutes. Add 1 cup of water, season with salt and pepper. Add squash. Reduce heat, cover, simmer undisturbed for 25 minutes. Add chicken, recover, remove from heat.
Meanwhile, make the bean salsa. Combine the black beans, tomatoes, cilantro, jalapenos, jalapeno juice, minced garlic, and salt and pepper.
Serving size 1/2 cup of salsa and 1/2 cup of rice (makes five servings)
Points Plus 6
Serve wrapped up in a low point tortilla. I used a low carb tortilla for 2 points, bringing the grand total of the meal to 8.