Recipe courtesy of Hilah Johnson
Make­-Ahead Veggie Burritos
Total:
45 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/2 pound butternut squash, peeled and diced
  • 1 poblano chile, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Two 16-ounce cans refried beans (about 3 cups)
  • 3/4 cup grated Cheddar, Colby Jack or Monterey Jack cheese
  • 6 large flour (or gluten-free) tortillas

Directions

Preheat the oven to 425 degrees F.

Combine the squash, poblano chile, olive oil, cumin seeds, salt and pepper. Toss to coat. Spread in a single layer on a large baking sheet and roast for 20 minutes, stirring once.

Tear six 12-inch squares of wax paper.

Assemble the burritos using 1/2 cup beans, 1/4 cup roasted vegetables and 2 to 3 tablespoons cheese for each. Place the filling in the center of a tortilla, fold up the bottom to cover the filling, and then fold in the sides and roll it over to seal. Wrap the folded burritos in a sheet of wax paper. Freeze.

To cook, unwrap the frozen burritos and ¿tent¿ with the wax paper. Microwave for 90 seconds. Then flip over and microwave another 60 to 90 seconds until hot. Your microwave may cook slower or faster. Experiment to find the best time. Alternatively, you may thaw burritos for 4 to 8 hours in the refrigerator, then unwrap and microwave about 60 seconds until hot. Thawed burritos only need 45 second increments.

Cook's Note

Burritos keep frozen, stored in an airtight container, for up to two months. Use a bell pepper in place of the poblano for milder burritos. Bring salsa or lettuce and tomato in separate containers to add to hot burritos at lunch time.

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