Butternut burrito

Yield: 3 Servings

Measure Ingredient
1 Butternut squash; cooked & mashed
1 Red onion; chopped
4 Cloves garlic; chopped fine
1 tablespoon Chile powder
1 tablespoon Oregano
1 tablespoon Cumin
1 teaspoon Tamari soy sauce
6 Tortillas
1 can Enchilada sauce; red or green

John <gunterman@...> Recipe By: Seeds of Change, 1995 Catalog Preheat oven to 350 F. Saute onion and garlic in a little oil until translucent. Add mashed squash and herbs. Mix and cook over low heat until flavors blend. Add more herbs to taste. (I added a bunch of extra julienned Jalapeno peppers.) Fill tortilla's w/ mixture and roll. Cover w/ Chile Sauce and bake for 30 Min.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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