Today was hard, and I wanted comfort food. Specifically, I wanted burritos, but I wanted to make burritos that were nutrient-packed, full of veggies, and yummy. And I wanted them not full of empty calories. I also wanted lots of good protein and whole grains. I wanted low salt and no added sugar. I wanted my children to eat their dinner. I wanted these burritos to be ooey and gooey and crispy and cheesy. I WANTED A PONY I WANTED IT ALL BWAAHAHAH.
I combined some staples I had lying about, got a little excited with the blender, and POOF: I got it. I was in heaven, and my daughter had fourths. (The fourths she stole by climbing onto the counter and sticking her face in the pan.) (We’ve all been there, Margaret…)
The recipe makes 12 6″ burritos, or, if you are me, 6 burritos plus a tub to freeze for when you’re too burnt-out to cook.
And here is a small note on the sauce: Cashews are dairy free and nutritious, but they are not low calorie. This recipe calls for 1 cup of cashews, which is about 700 calories, and makes a bit over 3 cups of sauce. That means a reasonably generous serving size for the sauce would be about 1/3 cup per burrito, about 75 calories. (My picture shows more than that on the burritos, because my children helped me plate… Children are bad for your waist line in this way.) Just so you know.
Roasted Squash Burritos with Cashew Cilantro Sauce
- 2 Fat cloves of garlic, diced
- 1 medium onion, diced
- 1 tomato, diced
- 1 green pepper, diced
- 4 Cups cooked Brown rice and/or cooked Qinoa
- 1 can black beans (unsalted, no chlorides)
- 1/2 cup salsa of your choice, or more peppers and tomatoes
- 3 tsp of cumin (or to taste)
- 1 roasted butternut squash, cut into pieces and roasted with salt and olive oil, then mashed (Note: my squash was dry, because it is that sad non-squashy time of year, so I had to add water and puree it in the blender. If you have a nice, moist squash, you can just squish it with your fork)
- 6″ corn tortillas ( I like the Whole Foods brand)
- 1 cup raw cashews
- 2 cups water
- 1 handful Cilantro
- Juice of 2 limes
- Pinch of salt
- Filling: Sautee onions and garlic with dash of olive oil until soft and caramelized. Add in peppers and tomatoes, cook until softened (about 2 minutes). Add in your rice quinoa, and beans. Then stir in your salsa and your cumin. Taste. If it needs more of something, add it. Add the squash. Set aside.
- Sauce: Combine all in a blender. Add more water or more cashews to get to a “queso” consistency. My ratios might not work 100%, as it will depend on how dry your cashews are. Add lime juice and salt to taste. I found I needed just a pinch of salt and 2 limes to get the tang I was going for.
- Roll the sauce in the tortillas and place seam-down on a slightly oiled baking sheet. Bake at 375 degrees Fahrenheit for about 10 minutes. Watch so they do not burn.
- Adding the sauce:
- Option 1: Remove and add the sauce, place back in the oven for another ten minutes.
- Option 2: Heat up the sauce. Pour over plated burritos.
- Let cool and serve with pepitas, cilantro, salsa, etc.