Borracho Squash and Bean Burritos

Name: Borracho Squash and Bean Burritos
Cook time: 35 min
Total time: 35 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 tablespoon Olive Oil; 1 white onion chopped; 1 Jalapeño minced; 1 tablespoon mild chilli powder; 1 teaspoon smoked paprika; 1 tablespoon soy sauce; 3/4 cup vegetable stock; 2 garlic cloves minced; 2 cans pinto beans drained; 2 tablespoons lime juice; 2 tablespoons maple syrup; 8 flour tortillas; Butternut Squash chopped

3 steps

Cook:35min

Updated at: Thu, 17 Aug 2023 04:00:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories249.5 kcal (12%)

Total Fat5.8 g (8%)

Carbs41.4 g (16%)

Sugars6.1 g (7%)

Protein8.9 g (18%)

Sodium668.2 mg (33%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 tablespoonolive oil

1 tablespoonmild chilli powder

1 teaspoonsmoked paprika

1 tablespoonsoy sauce

¾ cupvegetable stock

2garlic cloves

minced

2 canspinto beans

drained

2 tablespoonslime juice

2 tablespoonsmaple syrup

8flour tortillas

Butternut Squash

chopped

Instructions

Step 1

Warm up the olive oil over a medium heat, add the onion and cook until it’s golden. Add the squash, jalapeño, chilli powder and smoked paprika and stir. Pour in the veg stock and soy sauce then mix through the garlic. Cover and reduce to a medium-low heat. Summer until the squash is soft (about 20 minutes).

Step 2

When the squash is soft, stir in the beans and add the lime juice and maple syrup. Stir and simmer until the extra liquid has evaporated and the beans have warmed up. Remove from the heat.

Step 3

Add toppings/fillings and make some burritos. You can add rice (lime and coconut rice goes well), salsa, avocado, lettuce etc.