Burritos with butternut squash and spinach

I love burritos! One of my all-time favorites here in Boston is the pescado burrito from El Pelon (sub pickled cabbage for lettuce). Yum, this is making me crave one of those right now.

I don’t make burritos at home a lot, but I recently had some burrito-spiration. These were delish and I will definitely be making these again. I froze some of the leftover filling for the next time a burrito craving hits.

Burritos with butternut squash and spinach
Source: adapted from Everyday Food, Dec 2008
Makes: 4-6 burritos

Ingredients

For the filling:
1 Tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 Tablespoon taco seasoning
1 package (15 ounces) frozen diced butternut squash
1 can (15 ounces) black beans, drained and rinsed
5 ounces fresh baby spinach
Salt and pepper to taste

For assembly:
4-6 tortillas (I usually use whole wheat, but had regular flour ones on hand)
2-3 ounces goat cheese (about 0.5 ounce per burrito)
Chopped fresh tomatoes or salsa (optional)
Sliced avocado (optional, about 1/4 avocado per burrito)

Directions
1. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook, stirring occasionally until translucent (about 5 minutes). Stir in taco seasoning and cook for an additional minute or so.

2. Add squash and 1/4 cup water. Cover and cook 5-6 minutes, stirring occasionally, until mixture is slightly thickened, 2-3 minutes. Stir in beans and spinach. Cook until warmed through and spinach is wilted, 4-6 minutes.

3. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot. Place tortillas on a work surface. Spread goat cheese on tortilla, then spoon bean mixture in a line down the center of each tortilla. Top with tomatoes and sliced avocado. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, if desired, and enjoy!