Butternut Squash and Smoky Black Bean Burritos with Queso Fresco and Pepitas


Years ago, I often escaped from work at lunchtime to eat a favorite black bean burrito from a tiny Mexican restaurant down the street. I used that memory to inspire this burrito and added roasted butternut squash and a bit of spice. The combo is really satisfying, especially with the crunch of pepitas and the freshness of cilantro and queso fresco. Serve these cut in half on the diagonalโ€”on their own for lunch, or with a side of rice and a green salad for dinner. And a cold beer or Mexican soda, of course.

What you will need

1-1/4 lb. 1/2-inch diced butternut squash (about 4-1/4 cups)

Extra-virgin olive oil

Kosher salt

1 Tbs. unsalted butter

1 Tbs. fresh orange juice

1 Tbs. plus 1/2 tsp. pure maple syrup

1 tsp. fresh lime juice, plus one or two lime wedges for assembling

1/8 tsp. ground cinnamon

2 tsp. minced fresh garlic

2 15-1/2-oz. cans black beans, drained and rinsed

2 tsp. adobo sauce from a can of chipotles in adobo

1/2 cup low-sodium chicken broth (or water seasoned with a pinch of salt)

5 burrito-size (10-inch) flour tortillas

3/4 cup (4 oz.) crumbled queso fresco (or a combination of feta and fresh goat cheese)

1/4 cup toasted pepitas

1/2 cup loosely packed cilantro leaves and/or tender sprigs

1 avocado, peeled, pitted, and sliced (optional)


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