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Butternut Burrito

appetizers, tex-mex, spice, vegan

1 whole butternut squash --
1 cooked & mashed
1 whole red onion -- chopped
4 cloves garlic -- chopped
1 fine
1 tablespoon chile powder
1 tablespoon oregano
1 tablespoon cumin
1 teaspoon tamari soy sauce
6 whole tortillas
1 can enchilada sauce -- red or
1 green

Preheat oven to 350 F. Saute onion and garlic in a little oil until translucent. Add mashed squash and herbs. Mix and cook over low heat until flavors blend. Add more herbs to taste. ( I added a bunch of extra julienned Jalapeno peppers.) Fill tortilla's w/ mixture and roll. cover w/ Chile Sauce and bake for 30 Min. Recipe By : Seeds of Change, 1995 Catalog John gunterman@ctron.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 3 servings

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