Pinto Bean & Butternut Squash Burritos From Doudlah Farms
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Pinto Bean & Butternut Squash Burritos From Doudlah Farms
Ingredients
Scale
Filling
- 1 medium butternut squash, peeled and cut into ½-inch cubes
- 1½ cups cooked Doudlah Farms dried pinto beans (soaked overnight and simmered until tender)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
For Assembly
- 6 large flour tortillas
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 cup cooked rice (optional) ½ cup sour cream
- ½ cup salsa or pico de gallo
- 1 avocado, sliced, or ½ cup guacamole
- Fresh cilantro, to taste
Instructions
- Preheat oven to 400°F. Toss the butternut squash with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25 to 30 minutes, flipping halfway through, until tender and lightly caramelized on the edges.
- While the squash roasts, heat a drizzle of olive oil in a skillet over medium heat. Sauté the onion for about 5 minutes until softened, then add the garlic and jalapeño and cook another minute. Add the pinto beans and stir to combine. Cook for 3 to 4 minutes until the beans are warmed through and beginning to absorb the flavors. Season with salt, pepper, and a squeeze of lime juice. Remove from heat.
- Warm the tortillas one at a time in a dry skillet or directly over a gas flame for about 30 seconds per side. Lay each tortilla flat and layer with rice if using, the bean mixture, roasted squash, and a handful of cheese. Add sour cream, salsa, avocado, and cilantro to your liking.
- Fold in the sides of the tortilla, then roll tightly from the bottom up. Serve as-is, or place seam-side down in a hot skillet for 1 to 2 minutes per side to get a lightly crispy exterior. Serves 6.
Notes
For extra depth, mash about a third of the beans before adding them to the skillet — it helps bind the filling and keeps everything from falling out. The roasted squash can be made a day ahead and refrigerated. These also freeze well; wrap individually in foil and reheat in a 350°F oven for 20 minutes.
