This began as a blog post about my attempt to step out of my comfort zone in the kitchen by starting to incorporate more vegetables in my diet that I’ve never cooked with before. I wanted to try out spaghetti squash because it’s such a versatile and nutritious vegetable. However, when I went to take out the squash to start the new recipe, I realized that my husband had accidentally bought butternut squash! Oops! After laughing my head off, I started to think of a new Tex-Mex recipe that included butternut squash, which is how I came up with the burritos.
On my quest to try spaghetti squash, I had researched new recipes and found this Pinterest board that was all about spaghetti squash. I was surprised by all of the different cuisines you can make from this one veggie! I had decided on adapting a recipe from “Oh She Glows,” an excellent plant-based blog with hundreds of healthy recipes. I even found runners-up that I was planning (and still do plan) to replicate down the road (curry squash and squash stir-fry). So, keep in mind, when buying a new vegetable, check the label. 🙂 But, seriously, without my husband’s mistake, I would have never had this adventure in the kitchen!
Butternut Squash Goes Tex-Mex
- 1 medium butternut squash
- Ezekiel Sprouted Grain Tortillas (6-8 shells)
- Salsa (optional)
- Nutritional Yeast (optional)
- Tofutti sour cream (optional)
For the kale mixture:
- 4 cups shredded kale
- 1/4 cup low-sodium vegetable broth
- 1 cup frozen corn
- 1 small onion, diced
- 1 medium tomato, diced
- 2 small radishes, chopped
- 2-3 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 an avocado, diced
- 1 small lime, cut in half
- 1 Tbsp chili powder
- 1 tsp dried oregano
- ground black pepper, to taste
- crushed red pepper, to taste
- Preheat oven to 400 degrees F. Cut the butternut squash in half, removing the seeds. Roast in the preheated oven on a non-stick baking sheet with the cut sides down for 30-45 minutes.
- While the squash is roasting, prepare the kale mixture. In a medium pan over medium-low heat, add kale, veggie broth, corn, onion, tomato, radishes and garlic. Cover the pan; sauté for several minutes until the kale is tender. Add the black beans, avocado, fresh-squeezed lime juice, chili powder, oregano, black pepper and crushed red pepper to the kale. Turn heat down to low and let simmer until fragrant.
- Remove squash from the oven, and peel the skin off from the flesh of the squash. Cube the butternut squash. Turn the oven down to 350 degrees F. On a tortilla shell, place a layer of butternut squash, followed by a layer of the kale mixture and top with nutritional yeast. Roll up the tortilla, flip over and place on non-stick baking sheet. Place in 300 F oven for a few minutes. Serve warm and top with salsa and sour cream, if desired.