A Burrito for All Seasons

 
Janet Groene’s
Butternut Black Bean Burritos

    Eat them on the go, eat them around the campfire or attack them at the table, smothered with salsa,  with knife and fork. Burritos are one of those favorite meals for camping because they are easy and adaptable to different fillings for every member of the family, whether vegan or carnivore, allergic or just a picky eater.

    This recipe makes a hefty supply of 12 to 16. Trust me, you’ll need them all,  at meals and between meals. If you make them at home, the diced butternut can be oven roasted in oil at 450 degrees. Bag it and keep cold up to three days Or in camp, stir-fry to brown it in hot oil.

 Here’s a vegan filling with spice appeal. Peeled, diced butternut is available in the produce or freezer departments.

6 cups diced butternut squash
2 tablespoons olive oil

4 cans, 15 ounces each, black beans, drained and rinsed
3 tablespoons chili powder of choice
1 teaspoon dry mustard powder (such as Coleman’s)
1/4 cup soy sauce

12 to 16 burrito size tortillas
1 can pumpkin puree
1 teaspoon each onion powder and garlic powder
Large sweet onion, finely chopped

    Roast or cook squash until it’s just tender. In a bowl, mix beans and seasonings. Fold in squash. If you have a potato masher, run it down through the mixture a few times but this is optional. Mixture should be chunky.
    "Butter" warmed  tortillas lightly with  pumpkin  and sprinkle very  lightly with onion and garlic powders and chopped sweet onion. Add bean-butternut filling and wrap  as for burritos. Wrap individually (paper for the microwave, foil to warm over the campfire or in the oven.)  Makes 12 to 16.

See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com