Squash, turkey and bean burritosBy Chatelaine
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Dinner's an all-in-one fiesta with this dish. Packed with protein, vegetables and a hint of spice — each bite is cheesy perfection.
- 400-g pkg chopped butternut squash
- 2 tbsp canola oil
- 1 onion , chopped
- 2 tsp chili powder
- 450 g lean ground turkey
- 1 cup black beans , drained and rinsed
- 1/2 tsp salt
- 6 large size whole-wheat tortillas
- 1 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack
- salsa , optional
- sour cream , optional
- 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.
A simple, safe way to cut butternut squash
Nutrition (per serving)
- 25 g,
- 44 g,
- 19 g,
- 8 g,
- 905 mg.
- Excellent source of
- vitamin A
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.