Wednesday, November 19, 2014

Butternut Squash Burritos

Yum Yum-these were amazing. I am absolutely addicted to butternut squash, as is my 1 year old. I cook 2-3 a week, and right when it pops out of the oven he runs over and starts hyperventilating until I get some in his mouth. The other day we just sat on the floor in the middle of the kitchen and ate every last bite of roasted squash-it was one of those moments that I will never forget as a mom. It was heaven. I love my boys, and I almost love butternut squash just as much:) Not really, but I do love it alot. Usually I just toss it in olive oil, salt, and pepper, and roast it for about 40 minutes at 400. From there you can do anything with this sugar-tasting veggie! My sweet, healthy friend told me that I had to try this dish, and after a day of thinking about it, I whipped it up. It’s great. I mean, really...a vegetarian, guilt-free version of a meal that is usually 1000 calories. I think yes. I couldn’t stop eating it, and I can’t wait to have it for lunch again tomorrow!

Butternut Squash Burritos

1 medium butternut squash
1/2 cup cooked rice or quinoa
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans, drained and rinsed
3/4 cup monterrey jack cheese
4 tortilla wraps
Toppings of choice: (avocado, salsa, sour cream, spinach/lettuce, cilantro, etc)
Preheat oven to 400F and line a large glass dish with tinfoil. Peel and cube squash, then drizzle olive oil on squash and add salt and pepper. Coat with hands. Roast for 40 minutes or until tender.
In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Add in salt and seasonings and stir well.
Add chopped red pepper, black beans, and cooked rice/quinoa and sauté for another 10 mins. on low.
When squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add cheese and heat another couple minutes.
Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Makes 4 burritos
Recipe adapted from


Marjie said...

This sounds wonderful--am going to make it SOON!

حصن الرياض said...

شركة كشف تسربات المياه بأبها
شركة كشف تسربات المياه بابها
شركة مكافحة حشرات بأبها
شركة مكافحة حشرات بمحايل عسير
شركة كشف تسربات المياه بمحايل عسير
شركة كشف تسربات برجال ألمع

حصن الرياض said...

شركة مكافحة حشرات برجال ألمع
شركة كشف تسربات المياه بجازان
شركة مكافحة حشرات بجازان
شركة رش دفان بجازان
شركة كشف تسربات بأبها
كشف تسربات المياه بأبها

حصن الرياض said...

شركة كشف تسربات بمحايل عسير
كشف تسربات المياه بمحايل عسير
شركة كشف تسربات المياه برجال ألمع
كشف تسربات برجال ألمع
شركة كشف تسربات بجازان
كشف تسربات المياه بجازان

عبده العمراوى said...

شركة قمة الدقة للخدمات المنزلية
شركة المثالية لمكافحة الحشرات
شركة عزل خزانات بالخبر

البيت السعودي said...

شركة تخزين اثاث بالرياض
شركة تخزين عفش
شركة نقل عفش بالرياض
شركة فحص فلل
شركة فحص منازل
شركة فحص فلل
مهندس فحص فلل
فحص فلل بالرياض
شركات فحص فلل
فحص فلل قبل الشراء
فحص منازل فى الرياض

vaiybora said...

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