Butternut Squash Pork Burritos
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
855 kcal
-
Course
Main Course, Dinner
Butternut Squash Pork Burritos
Description
This recipe starts with seasoning a pork loin with taco seasoning and paprika, then grilling it until just cooked through and tender. After resting, the pork is sliced into bite-sized pieces suitable for burrito filling. The butternut squash cubes are sautéed in butter and seasoned with chili powder, cumin, salt, and pepper until fork-tender, then combined with rinsed black beans to add heartiness.
The avocado sour cream is blended smoothly by combining ripe avocado, sour cream, and lime juice, creating a creamy and slightly tangy topping. Burritos are assembled by layering the butternut squash and beans, grilled pork pieces, crumbled cotija cheese, mango salsa, and avocado sour cream inside warm flour tortillas before folding.
These burritos offer a balance of smoky, spicy, sweet, creamy, and tangy flavors wrapped into a convenient meal. The use of fresh butternut squash and mango salsa adds seasonal elements, while the pork and beans provide protein and fiber. The recipe is flexible to serve as lunch or dinner with robust Tex-Mex influence.
Ingredients
For the grilled pork:
- 1 pork loin
- 1 Tablespoon taco seasoning
- 1/2 Tablespoon paprika
For the butternut squash:
- 2 cups butternut squash cubed
- 14 ounces black beans drained and rinsed
- 2 Tablespoons butter
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
For the avocado sour cream:
- 1 cup sour cream
- 1 medium size avocado ripe
- 1 teaspoon lime juice
- Other:
- cotija cheese crumbled
- mango salsa
- 6 flour tortillas
Instructions
- Bring pork loin to room temperature. Mix together the taco seasoning and paprika and rub them all over the pork loin. Grill over medium heat until the center is barely cooked but still tender. Let it sit for a few minutes off the grill, then sliced it into bite-size pieces.
- In a large fry pan, melt the butter over medium heat and stir in the chili powder, cumin, salt, and pepper. Then add the butternut squash and toss to coat. When the squash begins to soften, add the drained and rinsed black beans. Cook together until squash is fork tender.
- Remove the avocado from the pit and shell into a medium size bowl. Add sour cream and lime juice. Blend with a hand mixer until creamy.
To serve:
- Take a flour tortilla and top with a line down the center of butternut squash and black beans, then add pieces of the grilled pork loin. Top that with crumbled cojita cheese, mango salsa, and avocado sour cream. Fold the tortilla over the fillings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 855 kcal
% Daily Value*
| Calories | 855kcal | 43% |
| Carbohydrates | 42g | 14% |
| Protein | 93g | 186% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 262mg | 87% |
| Sodium | 508mg | 21% |
| Potassium | 2075mg | 44% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 5953IU | 119% |
| Vitamin C | 14mg | 16% |
| Calcium | 148mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
