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Monday, December 22, 2008

Winter Squash Burritos with Goat Cheese

Although they are not too pretty in pictures, these burritos were really tasty. They are not at all spicy. They should probably be thought of as a wrap rather than a burrito. I actually used fresh spinach and roasted Delicata and Kabocha squash instead of frozen. If you are like David who puts hot sauce on everything, you will need two bottles (as he did) for these burritos. I enjoyed the mild combination of flavors. 

Serves 4.
1 tablespoon vegetable oil, such as safflower
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 package (10 ounces) frozen cooked winter squash, thawed
2 cans (15 ounces each) black beans, rinsed and drained
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
Coarse salt and ground pepper
4 flour tortillas (10-inch)
5 ounces fresh goat cheese, crumbled
1/2 cup store-bought salsa, plus more for serving

In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.

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