Think of these as pockets of absolute flavor and yummy-ness. This sounds like a ton of work, but it does come together quickly if you use pre-made dough or tortillas.
- Pre-made pastry dough, pizza crust dough or (simplest version) whole-wheat tortillas
- 1 acorn squash, peeled, roasted and mashed
- 2 tbsp olive oil
- 1 red onion, diced
- 1 large jalapeno, finely diced
- 2 tsp coriander
- 5 cloves garlic
- 1 tsp ground cumin
- ½ tsp salt
- 2 tbsp water
- ½ can cooked black beans, drained
- 2 tbsp fresh lime or lemon juice
- 2 tsp pure maple syrup
- ½ c. raw cashew pieces
- ¼ cup fresh lemon or lime juice
- 2 tbsp olive oil
- 2 cloves fresh garlic
- 1 lb firm tofu, drained
- 1/3 cup cilantro (adjust for flavor as needed)
- 1 ½ tsp salt
- 1 tbsp cumin
- 1 tsp coriander
For Simple Cilantro Salsa:
- Chopped tomatoes
- Lime juice
- Leeks (or use store-bought salsa)
To make the acorn squash filling, heat a large skillet over medium-high heat.
Saute the onions and the jalapeno in the olive oil for 5-7 minutes until softened.
Add the coriander, garlic cumin, salt and about 2 tablespoons of water.
Add the squash and cook about 5 minutes, stirring often.
Add the black beans and heat through.
If the mixture looks dry, add a few more splashes of water.
Lastly, add the lemon or lime juice and the maple syrup, and stir.
Turn off the heat.
Meanwhile, in a food processor, make the “cheese” filling.
Blend the cashews, lemon/lime juice, olive oil, spices and garlic until a thick creamy paste forms.
Add the tofu and mix until everything is well blended.
To assemble, place about 2 tbsp (a decent-sized dollop) of the squash filling in a rolled-out pastry/pizza dough circle (or in the center of a tortilla).
Top with a dollop (maybe about 1 ½ tbsp) of the “cheese.”
If using dough, fold the dough over and pinch the edges together until a small pocket forms.
Bake the pockets in a 400 degree oven for about 20-25 minutes, until the pockets are crisp and lightly browned.
If using tortillas, simply place the fillings in the center of the tortillas and roll them up burrito-style.
If you have the time, pan-fry the burritos in a little olive oil in a skillet.
If not, just roll the burritos up (they still will be scrumptious!
Serve topped with the fresh salsa and chopped lettuce, if desired.