Back to Burritos with Squash and Goat Cheese All Reviews for Burritos with Squash and Goat Cheese - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Burritos with Squash and Goat Cheese Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Ingredients Ingredient Checklist 1 tablespoon vegetable oil, such as safflower 1 medium onion, finely chopped 2 garlic cloves, minced 1 teaspoon ground cumin 1 package (10 ounces) frozen cooked winter squash, thawed 2 cans (15 ounces each) black beans, rinsed and drained 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry Coarse salt and ground pepper 4 flour tortillas (10-inch) 5 ounces fresh goat cheese, crumbled 1/2 cup store-bought salsa, plus more for serving
Gallery Burritos with Squash and Goat Cheese
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Gallery
Burritos with Squash and Goat Cheese
Burritos with Squash and Goat Cheese
Burritos with Squash and Goat Cheese
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon vegetable oil, such as safflower 1 medium onion, finely chopped 2 garlic cloves, minced 1 teaspoon ground cumin 1 package (10 ounces) frozen cooked winter squash, thawed 2 cans (15 ounces each) black beans, rinsed and drained 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry Coarse salt and ground pepper 4 flour tortillas (10-inch) 5 ounces fresh goat cheese, crumbled 1/2 cup store-bought salsa, plus more for serving
Directions
In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.
Reviews (4)
Add Rating & Review 12 Ratings 5 star values: 7 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
Reviews (4)
Add Rating & Review 12 Ratings 5 star values: 7 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 7 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
12 Ratings 5 star values: 7 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
12 Ratings 5 star values: 7 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 7 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 4 stars 01/26/2012 I thought this came out great. I made it as is, but with whole wheat tortillas. It definitely has a strong goat cheese flavor, of course, so if you're not a fan of goat cheese, use less or a different type of cheese. If anything, it could use more squash, since the squash is tasty but got overpowered by the cheese and beans. Martha Stewart Member Rating: Unrated 10/03/2010 I was hesitent about making these because it just sounds like a really weird combination to me. Low and behold was I suprised. SO GOOD! I used a medium salsa and added chedder cheese and sour cream. I also used the Mission Jalapeno Chedder tortillas. These turned out excellent! Martha Stewart Member Rating: Unrated 02/05/2009 null: frozen squash is easy to cook. you can simply steam the squash or else, what i like to do is set the oven to about 425 and put the squash on a cookie sheet or tray and drizzle them with olive oil and a little bit of kosher salt and pepper and bake for however long it might take maybe somewhere between 10-25 min. or you can even do it in a saute pan as well... best of luck. Martha Stewart Member Rating: Unrated 12/01/2008 Although this was very quick to make, I wasn't impressed. A few pieces of advice: Don't squeeze the spinich too dry or it gets stringy in the dish. Also, as they implied, the flavor of the salsa is critical as it the main spice ingredient (the little bit of cumin doesn't do much) and I didn't like the salsa I picked. I've been experimenting with the leftovers: a little Frank's Red Hot sauce helped, and I preferred cheddar cheese and sour cream instead of the goat cheese (I tried both).Martha Stewart Member
Rating: 4 stars 01/26/2012
I thought this came out great. I made it as is, but with whole wheat tortillas. It definitely has a strong goat cheese flavor, of course, so if you’re not a fan of goat cheese, use less or a different type of cheese. If anything, it could use more squash, since the squash is tasty but got overpowered by the cheese and beans.
Rating: 4 stars
Rating: Unrated 10/03/2010
I was hesitent about making these because it just sounds like a really weird combination to me. Low and behold was I suprised. SO GOOD! I used a medium salsa and added chedder cheese and sour cream. I also used the Mission Jalapeno Chedder tortillas. These turned out excellent!
Rating: Unrated
Rating: Unrated 02/05/2009
null: frozen squash is easy to cook. you can simply steam the squash or else, what i like to do is set the oven to about 425 and put the squash on a cookie sheet or tray and drizzle them with olive oil and a little bit of kosher salt and pepper and bake for however long it might take maybe somewhere between 10-25 min. or you can even do it in a saute pan as well… best of luck.
Rating: Unrated 12/01/2008
Although this was very quick to make, I wasn’t impressed. A few pieces of advice: Don’t squeeze the spinich too dry or it gets stringy in the dish. Also, as they implied, the flavor of the salsa is critical as it the main spice ingredient (the little bit of cumin doesn’t do much) and I didn’t like the salsa I picked. I’ve been experimenting with the leftovers: a little Frank’s Red Hot sauce helped, and I preferred cheddar cheese and sour cream instead of the goat cheese (I tried both).
All Reviews for Burritos with Squash and Goat Cheese
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Burritos with Squash and Goat Cheese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
