With Thanksgiving drawing very near, it’s time to wrap up fall recipes for the year. (Ha! A rhyme!). To bring fall of 2013 to a close, I present one last butternut squash recipe.
I mean, technically winter doesn’t begin until December 21st, but let’s be honest. Winter starts once Thanksgiving is over. Or, at least, the Christmas recipes come out once Thanksgiving is over. Gone are all the squash and apple and cranberry recipes, in come things involving peppermint and ginger.
But I won’t waste your time, since I know everyone is busy getting ready for tomorrow’s holiday. Just a quick recipe for today: Butternut Squash Burritos, while it’s still acceptable to talk about squash.
This recipe is so super quick and super easy, and a great way to change up your usual burrito routine…and perhaps use up some leftover Thanksgiving squash?
Butternut Squash Burritos
- Oil for sauteing
- 1 1/2 cups butternut squash, cubed and cooked (see instructions for cooking here if your squash is still raw)
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 cup chopped bell pepper (about 1 medium bell pepper, I used 1/2 green and 1/2 red)
- 1 – 15 oz can kidney beans (or use black beans)
- 2 tsp taco seasoning, or more if you like spicier burritos
- your favorite flour tortillas
Heat oil in a large frying pan over medium heat. Add your onion and bell pepper. Once they begin to soften, add in the rest of your ingredients and cook until heated through! While your filling is cooking, warm your flour tortillas in a frying pan over medium heat.
Best of luck to all you Turkey Day chefs, and I hope everyone has a wonderful holiday!