Southwestern Breakfast Burrito With Acorn Squash
User Reviews
5
Southwestern Breakfast Burrito With Acorn Squash
Description
This recipe involves roasting halved acorn squash seasoned with olive oil and taco spice until tender and fork-soft, then scooping out and mashing the flesh. Meanwhile, bacon is cooked until crispy and drained of excess fat. Liquid egg whites are cooked in reserved bacon fat until fluffy, then roughly chopped.
The mashed squash, seasoned and combined with the cooked bacon and egg whites, is spread onto gluten-free or light flatbreads. Slices of avocado, a generous spoonful of salsa, and chopped fresh cilantro add creaminess, acidity, and herbaceous notes. Tightly rolled, the burrito balances soft and crispy elements with fresh and cooked ingredients.
This burrito makes a filling, flavorful breakfast or brunch option. The roasted squash adds a mild sweetness and smooth texture while the bacon and eggs supply protein and savory notes. It is ideal for those seeking a southwestern-inspired morning meal wrapped conveniently for easy eating.
Ingredients
- 1 acorn squash about 1½ pounds, medium
- 2 teaspoons olive oil
- 1 1/2 teaspoons taco seasoning store-bought or homemade
- 4 trips Bacon
- 1 cup egg about 8 egg whites, white, liquid form
- 4 flatbread gluten-free or light
- 6 tablespoons salsa of choice
- 1 avocado sliced, large
- cilantro roughly chopped, to taste
- Pinch salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with foil.
- Slice the squash in half and scoop out the seeds. Rub it with the olive oil and the taco seasoning. Place squash cut-side down in the prepared pan, and bake in the preheated oven until soft and fork-tender, about 40-45 minutes. Let cool for 10-15 minutes, or until cool enough to handle.
- While the squash cooks, heat a large pan over medium heat and cook the bacon until golden brown and crispy, flipping once. Transfer to a paper-towel lined plate and press out the excess oil. Discard any excess bacon fat from the pan, but leave a tablespoon or 2 (enough to cook the egg whites).
- Keep the pan on medium heat and add in the liquid egg whites. Cook until they look fluffy and set. They firm up a lot as they cook, so don't overcook them. Transfer to a cutting board and roughly chop them.
- Scrape the cooled squash out of the skin into a large bowl, and use a fork to mash it up until smooth.
- Spread ¼ of the mashed squash all over one of the wraps, followed by 1½ tablespoons of salsa. Lay one bacon strip down the edge of the wrap lengthwise, followed by ¼ of the chopped egg whites. Finally, place ¼ of the sliced avocado on top.
- Sprinkle with a little bit of cilantro and a pinch of salt. Tuck the sides in first, and keep them tucked in tight while you roll the wrap up lengthwise. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 38.3g | 13% |
| Protein | 19.9g | 40% |
| Fat | 12.1g | 19% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 4.6g | 23% |
| Cholesterol | 5mg | 2% |
| Sodium | 781mg | 33% |
| Potassium | 886mg | 19% |
| Fiber | 13.9g | 56% |
| Sugar | 1.1g | 2% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 33mg | 37% |
| Calcium | 60mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
