Skillet Fried Burritos with Roasted Butternut Squash Medallions
My Mister makes these up a dozen at a time and we rewarm them for dinner for days.
Peel a couple of butternut squash and slice the necks into 1/4” medallions. Reserve the round ball sections around the seeds for soups, veggie pot pies, etc, by de-seeding, dicing and freezing.
In a large bowl, toss the squash medallions with olive oil and salt and pepper and lay on foil on cookie sheets. Roast at 400° for 30 minutes.
Make a scrumptious guacamole. For us this means perfectly ripe avocado, fresh lime juice, red onion, scallion if it’s around, a favorite salsa, cilantro if you like it, garlic, salt and pepper. Knife and fork it up til it’s just creamy enough to spread.
Combine organic refried black (or pinto beans) with whole organic black beans.
If inclined, make a spectacular enchilada sauce.
My Mister loves this homemade enchilada sauce recipe which comes together in just minutes:
Melt 2 T butter over medium heat. Stir in 2T flour until a paste forms. Stir in 4 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper until combined. Cook until fragrant. Stir in 1 cup tomato paste and 1 3/4 cup veggie broth. Whisk until smooth. Bring to a boil and then simmer a bit until thickened. Add enough salt until it tastes just right, about 1/4 teaspoon.
Using fresh flour tortillas, layer enchilada sauce, then combined beans, guacamole and squash medallions. Roll up, tucking in the ends as you roll.
In a skillet, melt butter. Lay the burritos on the melted butter and cook over medium heat. Watch closely so they do not burn. Turn them over when they brown.
Serve immediately with sour cream, extra guacamole, fresh salsa.
Rewarm by heating for a minute in the microwave and then browning for a few minutes on a hot pizza stone, 3 minutes or so per side. Oooooo la la!!!