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
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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