Squash and Pepper Burritos

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When I read this recipe I thought it was kind of strange - as though it doesn't have enough substance (beans, or something to make it more substantial). But you know what? The combination of things is pretty good. If you have some squash to use up, I would totally recommend it. It's a nice light supper - they recommend pairing it with a salad, and that seems like a nice idea.



Ingredients


1 tbsp vegetable oil
1 onion, chopped
1/2 tsp chili powder (I think you can definitely up this amount)
1/4 tsp salt
3 cups diced peeled butternut squash (I had about 2 cups acorn)
1 sweet green pepper, chopped
1/4 cup orange juice
1 tomato, chopped
4 flour tortillas
1 cup shredded Cheddar or Monterey Jack (I got some old cheddar, but I think a nicer Monterey Jack or some kind of jalapeno jack would be best)


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 chopped tomato.

Spoon about 1 cup along the centre of each tortilla; sprinkle with 1/4 cup cheese. Fold in bottom edge, then sides; roll up. Place seam side down on a greased rimmed baking sheet at 350 until cirspy, about 10 minutes. Cut diagonally in half.

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