1/2 pound butternut squash, small cubes (about 2 cups)
1 poblano pepper
1 tablespoon olive oil
1 teaspoon cumin seeds
½ teaspoon salt
½ teaspoon black pepper
6 large flour (or GF) tortillas
3 cups refried beans (2-15 ounce cans)
¾ cup grated Cheddar, colby-jack, or Monterey jack cheese
Peel and dice squash. Slice the poblano into strips, removing the seeds.
Combine squash, sliced pepper, oil and cumin. toss to coat. Spread in a single layer on a large baking sheet and roast at 425ºF for 20 minutes, stirring once.
Meanwhile, cut 6 – 12”squares of wax paper. Lay a tortilla on top. Put about 1/2 cup of beans, followed by a portion of roasted vegetables and a little cheese. Fold up the bottom, then each side, then roll away from you to close it. The folded burrito should now be seam-side-down.
Bring the top and bottom edges of the waxed paper up and crimp the edges together to seal. Fold each side under the burrito. Stack burritos into a freezer safe container and freeze. They keep up to 3 months.
To reheat frozen burrito: Loosen the waxed paper. Micro 1.5 minutes. Flip and micro 1 minute more. Let stand 1 minute.
Thawed burritos only need 45 sec increments.