Three Sisters Burrito

By -
Three sisters from the Native American tradition of interplanting pole beans, squash and corn. using the strength of the sturdy corn stalks to support the twining beans and the shade of the spreading squash vines to trap moisture for the growing crop. Oh! This is really good.....

3 lb butternut squash (I just picked an average to small size butternut squash)
1 tbsp vegetable oil
1 1/2 tsp ancho, or regular, chili powder
1/2 tsp salt
1 tbsp maple syrup
juice of 1/2 lime
1 cup corn, fresh or frozen
1 can pinto beans, drained and rinced
2 tbsp tomato paste (you'll have this left from the mesa sauce)
2 tsp chipotle puree or adobo sauce from a can of chipotles
grated aged cheddar cheese
spinach
whole wheat tortillas
mesa red sauce

Preheat oven to 375. Peel and seed the squash, chop into small cubes. Toss cubes with oil, ancho powder, salt, maple syrup and lime juice, and spread out on a glass baking dish or a baking pan lined with parchment paper. Roast until tender, about 20 minutes. Add the corn to the same bowl, stirring with residual oil etc, and add to the roasting pan. Give it another 10 minutes or so.

Meanwhile, put the beans in a saucepan and smoosh roughly with a potato masher (some pieces can be whole, but mostly chunkily mashed). Add the tomato paste and chipotle puree, and about 1/2 tsp of salt or so. Heat through.

You can add cilantro to the beans if you want, but i didn't.

I found this was enough filling to make exactly 4 burritos. To assemble burritos, spread beans, top with squash and corn mixture, grate cheese over top, and add spinach. Fold two sides into make ends, and then roll them up. Lay them side by side in a pan and put in the oven for about 30 minutes. Serve with mesa sauce.

Comments

  1. Allison WeberOctober 2, 2012 at 8:36 PM

    This was DELICIOUS! I could eat that sauce by the spoonful.

    ReplyDelete
  2. MaureenNovember 12, 2012 at 3:30 PM

    I made this today - it took only two and one-half hours to prepare, but it was indeed delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more