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6 cups leftover filling for stuffed peppers (I made them September 29th and had way too much filling for the peppers I had so I froze it.)

20 flour tortillas

1 can Bush’s Black Bean Fiesta

1 c. leftover pulled pork (frozen after a pulled pork sandwich night)

1 package shredded pepper jack cheese

1 large butternut squash, peeled and cubed

1/2 c. diced red onion

1 Tbsp. mango marsala curry salt

2 Tbsp. each olive oil and vegetable oil

Preheat oven to 375 F.

Toss squash with salt and oils.  Set aside.

Mix leftover filling, beans, pork, and shredded cheese for filling.

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Heat tortillas in the microwave so you can pull them apart easily.

Divide filling into equal parts so your burritos are all similar in size.

Place filling on tortilla and roll burrito style.

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Place on large baking sheet sprayed with coconut oil, leaving room for the squash to bake alongside it.

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Brush burritos with oil.

Bake for about 30-40 minutes or until burritos are golden brown.

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Serve with sour cream, salsa and more shredded cheese.

A great way to use leftover chili, pulled pork, or any rice dish.

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