Creamy goat cheese is delicious with spicy salsa, rich squash and black beans. This burrito recipe is very satisfying and made a wonderful vegetarian dinner. Try them paired up with a salad! The spices can be adjusted to your taste, and the flavor could be a bit different depending on the kind of salsa you use. Feel free to experiment!
Burrito Recipe: Squash and Goat Cheese Burritos
based on recipe found in Every Day Food, December 2008
1 onion, finely chopped
2 cloves garlic, minced
1 1/2 tsp cumin
1 tsp chili powder
10 oz frozen cooked winter squash, thawed (or I just cooked up a medium sized acorn squash and cubed it)
two 15oz cans black beans, rinsed and drained
10 oz frozen leaf spinach, thawed and squeezed dry
5 oz fresh goat cheese, crumbled (try using the kind rolled in herbs!)
your favorite store bought salsa
four 10 inch flour tortillas
Saute the onion and garlic with a bit of oil over medium heat until soft. Add cumin and chili powder, then the squash. Continue to cook over low heat until mixture is slightly thickened. Add the black beans and spinach, continuing to stir and cook until warmed through.
Warm your tortillas in the microwave or oven, then set them on the counter and assemble.
Spoon some salsa down the center of the tortilla. Top with squash/bean mixture, then crumble goat cheese over top. Roll them up and eat!
Serves 4 (although I seemed to be able to get a few more burritos out of it for lunch the next day)