Three-Sisters Burritos

Source

Rebar: Modern Food Cookbook

Ingredients

Display units in Metric

		BURRITOS
3	pounds	butternut squash
1	tablespoon	+ 1 teaspoon vegetable oil divided
1 ¹⁄₂	teaspoons	ancho chile powder
1 ¹⁄₂	teaspoons	salt divided
1	tablespoon	maple syrup
		Juice of 1/2 lime
1 ¹⁄₂	cups	corn fresh or frozen
1		14 oz can pinto beans drained and rinsed*
¹⁄₂	bunch	cilantro stemmed and chopped
2	teaspoons	chipotle puree (follows)*
3 ¹⁄₂	cups	grated white cheddar cheese*
6-8		whole wheat tortillas
		MESA RED SAUCE
2	tablespoons	vegetable oil
¹⁄₂		yellow onion diced
6		garlic cloves minced
4	tablespoons	masa harina
4	tablespoons	ancho chile power
¹⁄₂	teaspoon	ground cumin
¹⁄₄	teaspoon	cayenne powder
1	teaspoon	salt
¹⁄₂	teaspoon	cracked pepper
1	tablespoon	minced oregano
4	cups	vegetable stock or water, heated
2	tablespoons	tomato paste
1	teaspoon	brown sugar

Preheat oven to 375 degrees. Peel and seed the squash, and chop into 3/4" cubes. Toss with 1 tablespoon oil, ancho powder, 1 teaspoon salt, maple syrup and lime juice and spread out in a glass baking dish. Roast until tender, about 20 minutes. Transfer the roasted squash to a large bowl, and spread the corn in the same baking dish. Toss with 1 teaspoon oil and a pinch of salt and roast 10 minutes. Combine the squash and corn and cool (I did not wait for the cooling). Toss in the beans, cilantro and chipotle puree and season to taste.

To roll the burritos, lay a tortilla out in front of you and spread about 1 cup of filling across the middle. Top with 1/3 cup of cheese and roll the tortilla around the filling to form a cylinder. Place seam-side down on a lightly oiled baking dish and repeat with remaining filling. Spoon sauce over the tortillas and sprinkle with remaining cheddar. Cover the pan with foil and bake 30 minutes at 350 degrees until heated through. Remove foil for a final 5 minutes to melt the cheese on top.

*Notes: We used garbanzo beans because we had them and I forgot to soak the dry beans overnight. My grocery store doesn't carry canned chipotle peppers, but I did find a small can of chipotle salsa. The straight peppers are better. They also don't carry white cheddar, so we used yellow.

CHIPOTLE PUREE

Buy a little can of chipotles in adobo sauce.

Blend in a blender or food processor and put it in a jar. Use the extra on eggs, ham hocks, any sandwich involving meat,

MESA RED SAUCE

I have nothing against canned enchilada sauce for this meal, but it's worth trying this at least once. At 4 tablespoons, the ancho chile powder is the star.

Heat the oil in a saucepan over medium-high heat. Add onions and saute until translucent. Add garlic and cook 3 minutes. Sprinkle in the masa harina and stir constantly as it cooks and turns golden.

Add the spices and oregano and stir for another 2 minutes. Slowly whisk in the warm vegetable stock and bring to a boil. Reduce to a simmer and whisk in the tomato paste and sugar.

Simmer partially covered for 30 minutes, stirring regularly. Season to taste.

Preheat oven to 375 degrees. Peel and seed the squash, and chop into 3/4" cubes. Toss with 1 tablespoon oil, ancho powder, 1 teaspoon salt, maple syrup and lime juice and spread out in a glass baking dish. Roast until tender, about 20 minutes. Transfer the roasted squash to a large bowl, and spread the corn in the same baking dish. Toss with 1 teaspoon oil and a pinch of salt and roast 10 minutes. Combine the squash and corn and cool (I did not wait for the cooling). Toss in the beans, cilantro and chipotle puree and season to taste.
To roll the burritos, lay a tortilla out in front of you and spread about 1 cup of filling across the middle. Top with 1/3 cup of cheese and roll the tortilla around the filling to form a cylinder. Place seam-side down on a lightly oiled baking dish and repeat with remaining filling. Spoon sauce over the tortillas and sprinkle with remaining cheddar. Cover the pan with foil and bake 30 minutes at 350 degrees until heated through. Remove foil for a final 5 minutes to melt the cheese on top.
*Notes: We used garbanzo beans because we had them and I forgot to soak the dry beans overnight. My grocery store doesn't carry canned chipotle peppers, but I did find a small can of chipotle salsa. The straight peppers are better. They also don't carry white cheddar, so we used yellow.
CHIPOTLE PUREE
Buy a little can of chipotles in adobo sauce.
Blend in a blender or food processor and put it in a jar. Use the extra on eggs, ham hocks, any sandwich involving meat,
MESA RED SAUCE
I have nothing against canned enchilada sauce for this meal, but it's worth trying this at least once. At 4 tablespoons, the ancho chile powder is the star.
Heat the oil in a saucepan over medium-high heat. Add onions and saute until translucent. Add garlic and cook 3 minutes. Sprinkle in the masa harina and stir constantly as it cooks and turns golden.
Add the spices and oregano and stir for another 2 minutes. Slowly whisk in the warm vegetable stock and bring to a boil. Reduce to a simmer and whisk in the tomato paste and sugar.
Simmer partially covered for 30 minutes, stirring regularly. Season to taste.

Comments & Personal Notes

This is a favorite with my family too!!

Comment from scraphappen — posted over 11 years ago

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