Butternut and Chickpea Burritos
A part of me just wants to give the Omnivore a break with the butternut squash. He claims he doesn’t like it. And I keep serving it to him. Who exactly is in the wrong here?
I justify the Omnivore’s hesitance about the squash with the hazmat orange appearance of the vegetable. I mean, we have been coached from childhood to avoid this color. Barriers on the interstate? Hazmat orange Poisonous under-the-kitchen-sink cleaners? Hazmat orange.
That must be why someone put the word BUTTER in this squash. To make up for the offensive color. Yep. And that’s why I keep giving the Omnivore this vegetable. I mean, anything starting with Butter and ending with Nut must.be.delicious. At least I think so.
I loved this recipe because of the cinnamon addition to the spice mix. The flavor is unique and very different from what is usually inside burritos. Delicious, healthy, and satisfying!
1/2 medium butternut squash, 1/2″ dice (inspired by this blog)
1 onion, halved lengthwise, then sliced crosswise
1 medium zucchini, cut into 2×1/2 inch x 1/2 inch sticks
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon ground cinnamon
1 tsp lime juice
1 cup chick peas
6 flour tortillas (10-inch)
1 cup shredded monterey-jack cheese (optional)
Roast butternut squash at 400* for 20 minutes. Or boil/steam for 3-4 minutes. Whichever you have time for 
. Roasting is tastier. Sautee onion in a pan over medium heat for 3-4 minutes. Add zucchini as well as cumin, salt, chili powder, and cinnamon. Cook until tender. Add squash and chickpeas. Cook until flavors combine, 3-4 minutes. Sprinkle lime juice over mixture.
Microwave tortillas 15 seconds to make them pliable. If desired, add cheese to tortilla before filling with squash stuffing.
YUMMERS!! I love squash and chickpeas!