I was asking for ideas to use up my remaining chile-roasted acorn squash from Thanksgiving and burritos was one suggestion (actually it was Tara with yet another yummy food idea). It might sound weird, but I had already tried wrapping some leftover stew that was baked in a pumpkin in a tortilla last month so I was pretty certain squash burritos would be delicious. Also, I’ve heard a few people rave about this Addictive Sweet Potato Burrito recipe from Allrecipes so I took a look at that and came up with the following squash filling:
- Remaining chile-roasted acorn squash (guessing about 1 to 1 1/2 small acorn squashes)
- 1 T oil
- 1 small red onion, diced
- 1 diced bell pepper, diced
- 4 small garlic cloves, smooshed
- 2 t cumin
- 2 t chili powder
- 1/2 t chipotle powder
- 1 teaspoon salt
- 1 can black beans, drained and rinsed
- 1-3 T water
- grated cheddar cheese
- flour tortillas
Remove the peel from the cubed squash and do any prep needed for the other ingredients. Heat the oil in a 10″ skillet (I think I used my cast iron skillet) and sautee the onion until soft, then add the red pepper and as that brightens and becomes tender-crips add the garlic. As soon as the garlic is fragrant add the squash and spices. Gently smoosh everything to your desired mashed state using a potato masher (or a fork or back of a spoon). Add the black beans and if you are worried the mixture looks a little thick add the water a tablespoon at a time. Stir occasionally while everything heats thoroughly.
Heat your tortillas and add some squash filling, cheese and salsa, wrap and serve.