Butternut Squash Burritos

Name: Butternut Squash Burritos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 473 milliliters frozen brown rice, thawed (or prepared brown rice); 4 burrito-size flour tortillas; 454 grams cups precut peeled butternut squash (about , diced; 425 grams pinto beans, drained and rinsed; 1 Tbsp chili powder; 8 larges eggs; 4 servings Kosher salt; 2 teaspoons chopped pickled jalapenos; 1 large red onion, finely chopped; 113 grams cup shredded cheddar cheese (about; 3 Tbsps unsalted butter

You can never have too many main course recipes, so give Butternut Squash Burritos a try. This recipe makes 4 servings with 995 calories, 37g of protein, and 34g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. This recipe is typical of Mexican cuisine. Head to the store and pick up brown rice, onion, precut butternut squash, and a few other things to make it today. To use up the burrito size tortillas you could follow this main course with the Heavenly Candy Bar Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Combine the squash, 1/2 cup water and a pinch of salt in a large microwave-safe bowl; cover with plastic wrap and pierce to vent. Microwave, stirring once, until just tender, 15 minutes; drain.

Ingredients you will need

Squash

Water

Salt

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onion and a pinch of salt and cook, stirring, until soft, 5 minutes; stir in the chili powder.

Ingredients you will need

Chili Powder

Onion

Salt

Add the beans, rice and 1/2 cup water and simmer, stirring, until the liquid evaporates, about10 minutes.

Ingredients you will need

Beans

Water

Rice

Transfer to a bowl and cover to keep warm.

Equipment you will use

Bowl

Wipe out the skillet. Lightly beat the eggs in a bowl with a pinch of salt. Melt the remaining 1 tablespoon butter in the skillet over medium heat, then add the eggs and cook, stirring, until they start setting. Fold in the squash and cook until the eggs are set.

Ingredients you will need

Butter

Squash

Egg

Salt

Equipment you will use

Frying Pan

Bowl

Warm the tortillas in a dry skillet or in the microwave. Divide the rice mixture, scrambled eggs, cheese and jalapenos among the tortillas. Fold up the bottoms, then fold in the sides and roll up.

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Jalapeno Pepper

Tortilla

Cheese

Egg

Rice

Roll

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Microwave

Frying Pan

Serve with salsa.

Ingredients you will need

Salsa

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

473milliliters

frozen brown rice, thawed (or prepared brown rice)4

burrito-size flour tortillas 454grams

cups precut peeled butternut squash (about , diced 425grams

pinto beans, drained and rinsed 1Tbsp

chili powder 8larges

eggs 4servings

Kosher salt 2teaspoons

chopped pickled jalapenos 1large

red onion, finely chopped 113grams

cup shredded cheddar cheese (about 3Tbsps

unsalted butter

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.