Squash and Pepper Burritos

Squash and Pepper Burritos Do Not Use Author: Canadian Living Credits: Squash and Pepper Burritos Do Not Use

Serve with Leafy Avocado Radish Salad (see recipe link below).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 3 cups diced peeled butternut squashes
  • 1 sweet green pepper chopped
  • 1/4 cup orange juice
  • 1 tomato chopped
  • 4 flour tortillas
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Method

In nonstick skillet, heat oil over medium heat; cook onion, chili powder and salt until softened, about 3 minutes. Add squash, green pepper and orange juice; cover and simmer until tender and liquid is evaporated, about 10 minutes. Stir in tomato.

Spoon about 1 cup (250 mL) along centre of each tortilla; sprinkle with 1/4 cup (50 mL) cheese. Fold up bottom edge, then sides; roll up. Place, seam side down, on greased rimmed baking sheet; bake in 350°F (180°C) oven until crispy, 10 minutes. Cut diagonally in half.

Nutritional facts <b>Per serving:</b> about

  • Sodium 669 mg
  • Protein 14 g
  • Calories 407.0
  • Total fat 17 g
  • Cholesterol 30 mg
  • Saturated fat 7 g
  • Total carbohydrate 52 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 26.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 96.0
  • Vitamin C 82.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Squash and Pepper Burritos

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