Sizzling Southwestern Breakfast Burrito with Acorn Squash Bliss
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:souzanfood
Total Time:1 hour
Yield:4 servings 1x
Description
Savor the Sizzling Southwestern Breakfast Burrito packed with Acorn Squash Bliss for a delicious twist on your morning routine Healthy hearty
Ingredients
Scale
1 medium acorn squash
1 can of black beans (15 oz), drained and rinsed
1 cup bell peppers, diced
1 small onion, chopped
2 cloves garlic, minced
2 large eggs
4 whole wheat tortillas
1 teaspoon cumin
Salt and pepper to taste
Optional: Jalapeños or green chilies
Optional: Cheddar cheese or feta
Optional: Avocado slices
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squash in half, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-35 minutes until fork-tender.
In a skillet, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened. Then add the diced bell peppers and sauté until tender.
Once the acorn squash is done, scoop out the flesh and add it to the skillet with the sautéed vegetables and black beans. Stir in the cumin, salt, and pepper, and mix until well combined and heated through.
In a separate bowl, whisk the eggs and cook them in the skillet until scrambled and fully cooked.
Lay out your tortillas, and in the center of each, place a portion of the filling mixture along with some scrambled eggs and any optional ingredients. Fold the sides over the filling and roll up from the bottom.
Place the burritos seam-side down on a plate, slice in half if desired, and garnish with your choice of toppings.
