12 Ingredients
  • 3 cups precut peeled butternut squash (about 1 pound), diced
  • Kosher salt
  • 3 tablespoons unsalted butter
  • 1 large red onion, finely chopped
  • 1 tablespoon chili powder
  • 1 15-ounce can pinto beans, drained and rinsed
  • 2 cups frozen brown rice, thawed (or prepared brown rice)
  • 8 large eggs
  • 4 burrito-size flour tortillas
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 2 to 3 teaspoons chopped pickled jalapenos
  • Fresh salsa, for serving (optional)
Nutrition
983
49% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

54% 35

Saturated

77% 15

Trans

- 1

Monounsaturated

- 11

Polyunsaturated

- 5

Carbs

44% 132

Carbs (net)

- 119

Fiber

52% 13

Sugars

- 7

Sugars, added

- 0

Protein

74% 37

Cholesterol

141% 424

Sodium

53% 1264

Calcium

48% 481

Magnesium

62% 247

Potassium

36% 1271

Iron

44% 8

Zinc

36% 5

Phosphorus

120% 842

Vitamin A

105% 941

Vitamin C

48% 29

Thiamin (B1)

58% 1

Riboflavin (B2)

44% 1

Niacin (B3)

41% 8

Vitamin B6

51% 1

Folate equivalent (total)

57% 230

Folate (food)

- 147

Folic acid

- 49

Vitamin B12

19% 1

Vitamin D

1% 2

Vitamin E

25% 5

Vitamin K

12% 10
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