Burritos are a go-to quick meal in our house. Typically they have black beans in them, but the complimenting veggie changes with the seasons. In the summer, it’s often zucchini or summer squash. Right now, it’s winter squash – acorn squash tonight!
- 1 large onion
- 2 cans of beans (or equivalent amount, as we don’t buy canned beans)
- 2 tsp cumin
- 2 tsp coriander
- 1/2 tsp salt if your beans are unsalted
- 4 cloves of garlic (omitted when I’m rushing)
Saute onion (and garlic) in a bit of oil until onions are cooked to your liking. Add spices and stir. Add beans until heated through.
Roasted squash mixture:
- 1 winter squash, peeled and cubed
- olive oil
- chili powder
- garlic powder
On a baking sheet, place cubed squash and drizzle with olive oil. Sprinkle a generous amount of spices (going easy on the salt) – as squash sizes vary, there’s no way to put amounts on these. Toss to coat and roast at 400 degrees until tender and browned, about 20 minutes (although it depends on how big your cubes are).
- Whole wheat tortillas
- Chopped tomatoes
- Chopped lettuce
- Sliced avocados
- Chopped cilantro
Warm tortillas on a griddle and fill to your liking!! Enjoy!