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Butternut and Chickpea Burritos

November 9, 2009

A part of me just wants to give the Omnivore a break with the butternut squash.  He claims he doesn’t like it.  And I keep serving it to him.  Who exactly is in the wrong here?

I justify the Omnivore’s hesitance about the squash with the hazmat orange appearance of the vegetable.  I mean, we have been coached from childhood to avoid this color.  Barriers on the interstate? Hazmat orange Poisonous under-the-kitchen-sink cleaners?  Hazmat orange.

That must be why someone put the word BUTTER in this squash.  To make up for the offensive color.  Yep.  And that’s why I keep giving the Omnivore this vegetable.  I mean, anything starting with Butter and ending with Nut  At least I think so.

squash burritos

I loved this recipe because of the cinnamon addition to the spice mix.  The flavor is unique and very different from what is usually inside burritos.  Delicious, healthy, and satisfying!

1/2 medium butternut squash, 1/2″ dice (inspired by this blog)
1 onion, halved lengthwise, then sliced crosswise
1 medium zucchini, cut into 2×1/2 inch x 1/2 inch sticks
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon ground cinnamon
1 tsp lime juice
1 cup chick peas
6 flour tortillas (10-inch)
1 cup shredded monterey-jack cheese (optional)

Roast butternut squash at 400* for 20 minutes.  Or boil/steam for 3-4 minutes.  Whichever you have time for :).  Roasting is tastier.  Sautee onion in a pan over medium heat for 3-4 minutes.  Add zucchini as well as cumin, salt, chili powder, and cinnamon.  Cook until tender.  Add  squash and chickpeas.  Cook until flavors combine, 3-4 minutes.  Sprinkle lime juice over mixture.

Microwave tortillas 15 seconds to make them pliable.  If desired, add cheese to tortilla before filling with squash stuffing.

One Comment leave one →
  1. June 11, 2010 10:58 am

    YUMMERS!! I love squash and chickpeas!

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