I love it when a month has 5 Fridays in it – so that I get to do an extra recipe from my Cookbook of the Month!! This month’s cookbook – Family Circle All-Time Favorite Recipes – is so full of recipes that I want to try, so I didn’t struggle to find a fifth recipe.
These are quite delicious – and squash is in season right now, so these are a perfect dinner idea. But do you want to know what I like the best about them? They freeze wonderfully! I only had soft taco sized tortillas on hand, so my burritos ended up a bit smaller – and the recipe ended up making a ton. More than we could eat in a few days. So I wrapped each of the leftovers individually, first in plastic wrap, then in foil. Then I popped them all in a freezer bag, and into the freezer they went. Last night I was feeling lazy, so I popped a few of these into the microwave (minus the foil, of course!) and they came out wonderful and delicious! In fact, I think I even enjoyed them more the second time around than I did the first!
Recipe Rating: 4.4 out of 5
Pork & Squash Burritos
adapted from Family Circle All-Time Favorite Recipes
Makes 6 servings
1/2 medium butternut squash, peeled and cut into 2×1/2 inch x 1/2 inch sticks
1 tablespoon olive oil
1 red onion, halved lengthwise, then sliced crosswise
1 pork loin (1 pound), trimmed and cut into matchstick strips
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
1/4 cup fresh orange juice
6 flour tortillas (10-inch)
1 cup shredded monterey-jack cheese
Bring 1/2 inch water to boiling in a large skillet. Add squash; cook 3 to 5 minutes, or until tender. Drain.
Heat oil in skillet over medium heat. Add onion; cook 6 minutes or until softened. Increase heat to medium-high. Add the pork, zucchini, chili powder, cumin, salt and cinnamon. Cook, stirring frequently, 6 to 8 minutes or until pork is cooked through and vegetables are tender.
Stir in orange juice and reserved squash; cook 2 minutes or until heated through.
Meanwhile, wrap tortillas in damp paper toweling. Microwave on high for 1 to 2 minutes or until steaming and very pliable.
Spoon squash filling over warmed tortillas, dividing equally. Sprinkle with cheese. Fold up each tortilla, envelope style.
Karen says
Love the idea of adding butternut squash.
Grace says
squash, cinnamon, orange juice, and piggly-wiggly–what an interesting and magnificent combination. happy halloween, deborah!
kat says
Oh these sounds so good & I love the fact you can freeze them!
Cara says
I love butternut squash, and I think this combination sounds excellent! Yum!
Abby says
I freeze breakfast burritos for Brad to have in the morning when he's running late! This is another great idea for quick lunches.