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
1017
51% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

54% 35

Saturated

77% 15

Trans

- 1

Monounsaturated

- 11

Polyunsaturated

- 5

Carbs

46% 137

Carbs (net)

- 123

Fiber

56% 14

Sugars

- 7

Sugars, added

- 0

Protein

80% 40

Cholesterol

141% 424

Sodium

42% 1011

Calcium

50% 498

Magnesium

58% 245

Potassium

27% 1269

Iron

43% 8

Zinc

49% 5

Phosphorus

122% 852

Vitamin A

105% 941

Vitamin C

31% 28

Thiamin (B1)

73% 1

Riboflavin (B2)

58% 1

Niacin (B3)

51% 8

Vitamin B6

73% 1

Folate equivalent (total)

57% 230

Folate (food)

- 147

Folic acid

- 49

Vitamin B12

48% 1

Vitamin D

635% 95

Vitamin E

29% 4

Vitamin K

6% 8

Sugar alcohols

- 0

Water

- 324
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