Ingredients with Measurements:
- 1 small calabaza squash, diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a large skillet over medium heat, sauté the diced calabaza squash, red bell pepper, onion, and garlic until the vegetables are tender, about 10 minutes.
2. Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for an additional 5 minutes.
3. Warm the flour tortillas in the microwave or on a griddle.
4. Divide the vegetable and bean mixture evenly among the tortillas.
5. Sprinkle each tortilla with shredded cheddar cheese and chopped cilantro.
6. Roll up the tortillas tightly, tucking in the ends to create a burrito shape.
7. Serve the burritos with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 14g
- Carbohydrates: 51g
- Protein: 18g
- Fiber: 12g
Substitutions for ingredients:
- Butternut squash can be used in place of calabaza squash.
- Pinto beans can be used in place of black beans.
- Any color bell pepper can be used in place of red bell pepper.
Variations:
- Add cooked rice to the burritos for extra filling.
- Top the burritos with salsa, guacamole, or sour cream.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Be sure to dice the vegetables into small, bite-sized pieces for easy rolling.
- Don't overfill the burritos or they may be difficult to roll.
- Warm the tortillas before filling to prevent them from cracking.
Storage instructions:
- Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the burritos in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the burritos on a platter with lime wedges and a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro and lime wedges
Pairings:
- Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Green salad
Troubleshooting advice:
- If the tortillas crack while rolling, warm them up a bit more or use a damp paper towel to soften them.
Food safety advice:
- Be sure to cook the vegetables and beans to a safe temperature of 165°F.
Food history:
- Burritos are a traditional Mexican dish that originated in the northern region of Mexico.
Flavor profiles:
- The calabaza and black bean filling is savory and slightly sweet, with a hint of spice from the cumin and chili powder.
Serving suggestions:
- Serve the burritos with lime wedges on the side for a bright burst of citrus flavor.
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Region: Mexican