Potato-Bean Burritos with Squash Ancho Sauce

Roasted potatoes, jalapenos, red onion and tomatoes layered with pinto beans, cilantro and creamy squash-ancho sauce.

Potato Bean Burritos
makes 3-4 burritos
1 large russet potato, medium dice (about 2 cups)
1 small red onion, medium dice
1 hothouse tomato, seeded, small dice
1 jalapeno, seeded, thinly sliced
2 tbl extra virgin olive oil
1 tsp cumin
1 tsp dried oregano
salt and pepper
1-15oz can pinto beans, drained and rinsed
2 tbl chopped, fresh cilantro
10" flour tortillas

Preheat the oven to 425.
Toss the potatoes, onion, tomato and jalapeno with oil, cumin, oregano, 1/2 tsp salt and 1/4 tsp pepper. Roast on a baking sheet in the oven for 30 minutes until the potatoes have cooked through.
Heat the pinto beans up in a small saucepan until hot. Mash the beans and season with salt, pepper and cilantro.
Roll the vegetables, beans and ancho sauce up in a flour tortilla.

Squash Ancho Sauce
1/2 cup raw cashews
1 dried ancho chili
1 acorn squash, halved, seeded
1 tbl extra virgin olive oil
salt and pepper
1/2 tsp cumin
1/4 tsp cinnamon
2-3 tbl water

Soak the cashews in water for 1-2 hours or overnight.
Bring 2 cups of water to a boil. Remove from heat and soak the chili for 20 minutes. Remove the seeds and roughly chop.
Preheat the oven to 425.
Drizzle the squash with olive oil and season with salt and pepper. Roast for 30 minutes until tender. Scoop out the flesh and add to a blender.
Add the soaked cashews, chili, cumin and cinnamon to the blender as well. Blend until smooth, adding water if necessary to thin it out a little.