Acorn Squash Burritos

I don’t have an inspiration for this one, except the concept of repurposing leftovers into delicious meals!

Ingredients:

  • leftover Mexican Rice
  • canned black beans
  • frozen corn
  • roasted acorn squash
  • Cheddar Cheese, shredded
  • flour tortillas
  • Sour Cream, Salsa, & Guacamole optional

Directions:

  1. Adjust oven rack to middle/lower positions and pre-heat the oven to 350 degrees.
  2. Heat rice, beans, corn, and squash in the microwave (everything except the squash can be mixed together or kept separate, as desired).
  3. Stop oven & change to “low broil” setting
  4. Place tortillas directly on oven rack, with about 1/4 cup of shredded cheese on each one.  Broil until cheese is melted.
  5. Remove tortillas to plates and top with warmed squash, rice, beans & corn, and any other optional toppings you are using – enjoy!

The Verdict:

I absolutely love these.  I’ve taken to making a large batch of Mexican rice every week or so, and enjoying it in these tacos (with or without the squash) every few days.  These also make a great lunch, if you’re opposed to leftovers for dinner.  The key to a soft tortilla and melted cheese is to heat the oven, but then use the broil function.  We’ve found that just broiling results in a tortilla that is too crispy on top, but just baking leaves the tortilla too crispy on the bottom.  A little of both?  Just right!

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