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1
Combine the squash, 1/2 cup water and a pinch of salt in a large microwave-safe bowl; cover with plastic wrap and pierce to vent.
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2
Microwave, stirring once, until just tender, 15 minutes; drain.
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3
Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat.
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4
Add the onion and a pinch of salt and cook, stirring, until soft, 5 minutes; stir in the chili powder.
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5
Add the beans, rice and 1/2 cup water and simmer, stirring, until the liquid evaporates, about10 minutes.
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6
Transfer to a bowl and cover to keep warm.
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7
Wipe out the skillet.
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8
Lightly beat the eggs in a bowl with a pinch of salt.
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9
Melt the remaining 1 tablespoon butter in the skillet over medium heat, then add the eggs and cook, stirring, until they start setting.
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10
Fold in the squash and cook until the eggs are set.
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11
Warm the tortillas in a dry skillet or in the microwave.
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12
Divide the rice mixture, scrambled eggs, cheese and jalapenos among the tortillas.
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13
Fold up the bottoms, then fold in the sides and roll up.
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14
Serve with salsa.
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15
Per serving: Calories 811; Fat 33 g (Saturated 16 g); Cholesterol 94 mg; Sodium 1,147 mg; Carbohydrate 94 g; Fiber 12 g; Protein 34 g
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16
Photograph by Antonis Achilleos
