Squash and Pepper Burritos
Serve with Leafy Avocado Radish Salad (see recipe link below).
Servings: 4
Ingredients:
Squash and Pepper Burritos
Photography by Michael Alberstat
| Nutritional Info | |
| Per serving: about | - |
| cal | 407 |
| pro | 14 g |
| total fat | 17 g |
| sat. fat | 7 g |
| carb | 52 g |
| fibre | 5 g |
| chol | 30 mg |
| sodium | 669 mg |
| % RDI: | - |
| calcium | 26% |
| iron | 23% |
| vit A | 96% |
| vit C | 82% |
| folate | 50% |
Suggested Recipes
-
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) salt
3 cups (750 mL) diced peeled butternut squash
1 sweet green pepper, chopped
1/4 cup (50 mL) orange juice
1 tomato, chopped
4 large flour tortillas
1 cup (250 mL) shredded cheddar or Monterey_Jack_cheese
Preparation:
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.
Additional Information
- Serve with: Leafy Avacado Radish Salad
Source
Canadian Living Magazine: November 2003
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