Burritos with Squash and Goat Cheese

Ingredients

  • ½ cup store-bought salsa, plus more for serving
  • 5 ounces fresh goat cheese, crumbled
  • 4 flour tortillas (10-inch)
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 package (10 ounces) frozen cooked winter squash, thawed
  • + 4 more ingredients
    • 1 teaspoon ground cumin
    • 2 garlic cloves, minced
    • 1 medium onion, finely chopped
    • 1 tablespoon vegetable oil, such as safflower

1. In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes. 2. Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through...

View full recipe at SpringPad

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