northern chili bean mix, cooked 2 cups
3lbs butternut squash 1 ea
vegetable oil1 tbsp
salt1/2 tsp
maple syrup1 tbsp
corn, frozen, thawed (or fresh if avaliable) 1 cup
cilantro, chopped1/2 cup
sriracha2 tsp
lime, juice of1 ea
monterey jack cheese (or cheddar), grated 3 1/2 cups
whole wheat tortillas 6 ea
favourite salsa 1 cup
  1. cook chili mix following the instructions on the packaging. drain well once finished cooking. 
  2. peel, seed, dice squash. toss with oil, salt and maple syrup. roast at 375F until tender. 
  3. place squash into a mixing bowl and cool. 
  4. add corn, bean mix, cilantro, sriracha and lime juice to the squash and mix. taste and adjust seasoning. 
  5. lay your tortillas on the counter and spread your desired amount of filling across the middle. 
  6. top each burrito with 1/3c cheese and roll your tortilla while tucking in the sides. 
  7. place seam side down on a lightly greased baking sheet and top with salsa and remaining cheddar. 
  8. cover with foil and bake at 350F until heated through.
  9. **Note: If using an Instant Pot add an extra 2 cups of water. 

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