Butternut squash burrito

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 811, total fat 33 G., saturated fats 16 G., proteins 34 G., carbohydrates 94 G., fiber 12 G., cholesterol 94 mg, sodium 1147 mg, sugar 1 G.

A burrito is a great way to pack maximum flavor, nutrition, and texture into a thin tortilla, perfect for enjoying any time of day at home, at work, or on the go. In this burrito, tender butternut squash complements red beans, fiber-rich brown rice (use leftovers or cook fresh), scrambled eggs, and plenty of cheese. For a bold flavor, add crushed pickled jalapeños. Their zesty flavor balances the squash's natural sweetness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups diced peeled butternut squash (about 450g)
3 tablespoons of butter
1 large red onion, finely chopped
1 tbsp chili powder
1 can (425 g) pinto beans, rinsed
2 cups frozen brown rice, thawed (or cooked brown rice)
8 large eggs
4 wheat tortillas for burritos
1 cup grated cheddar (about 110 g)
2-3 teaspoons chopped pickled jalapeño
Fresh salsa, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, pinto beans, brown rice, tortilla, salsa sauce, red onion, cheddar cheese

Cooking the dish according to the recipe:

Combine the pumpkin, 1/2 cup water, and a pinch of salt in a large microwave-safe bowl; cover with plastic wrap and prick to release steam. Microwave, stirring once, until tender, 15 minutes; drain.
Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until the onion softens, 5 minutes; add the chili powder. Add the beans, rice, and 1/2 cup water and simmer, stirring, until the liquid has evaporated, about 10 minutes. Transfer to a bowl and cover to keep warm.

Wipe out the skillet. Lightly beat the eggs in a bowl with a pinch of salt. Melt the remaining 1 tablespoon of butter in a skillet over medium heat, then add the eggs and cook, stirring, until they begin to set. Add the pumpkin and cook until the eggs are set.
Heat the tortillas in a dry skillet or microwave. Evenly distribute the rice mixture, scrambled eggs, cheese, and jalapeño among the tortillas. Fold the bottom half over the filling, then fold the sides inward and roll into a burrito. Serve with salsa.

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