Squash, turkey and bean burritos

Prep 15 min
Total 30 min
Makes 4 Servings

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Ingredients

400-g pkg
2 tbsp
1
onion, chopped
2 tsp
450 g
1 cup
black beans, drained and rinsed
1/2 tsp
6
large size whole-wheat tortillas
1 cup
chopped fresh cilantro
1/2 cup
shredded Monterey Jack
salsa, optional
sour cream, optional

Instructions

  • CHOP butternut squash into smaller 1/2 -in. pieces. Heat a large non-stick frying pan over medium-high. Add canola oil, then squash. Cook until squash is lightly browned and tender, 3 to 4 min per side. Transfer to a medium bowl. Add onion and chili powder to pan. Cook, stirring occasionally, until onion starts to soften, 2 min. Crumble in lean ground turkey and cook until meat is no longer pink, about 3 min. Add black beans, salt and reserved squash. Cook until warmed through, 1 to 2 min.
  • WARM tortillas in the microwave for 10 sec. Divide turkey mixture among tortillas. Sprinkle with cilantro and Monterey Jack cheese, then roll up, tucking ends in. Top burritos with salsa and sour cream if desired.

Nutrition

Calories 440, Protein 25 g, Carbohydrates 44 g, Fat 19 g, Fibre 8 g, Sodium 905 mg. Excellent source of vitamin A

A simple, safe way to cut butternut squash

Wine Pairings

Turkey burritos
Pair it with: A fruity Pinot Gris.

With a generous mouth feel that coats the tongue in flavours of ripe melon, Golden Delicious apples and Bartlett pears, this almost off-dry West Coast pinot gris really turns on the charm alongside these delicately spiced burritos.

Our pick: Firesteed Pinot Gris, Oregon, $18.

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