When making a burrito, the quality of the tortilla is important. We get ours at the tortilla factory a couple blocks away--it's a small family owned restaurant, but of course most people aren't that luck, and there are those nights when we don't plan ahead and have to use tortillas from the grocery store. The end result is also affected by the quality of the salsa; use your favorite, homemade if possible. This isn't so much a recipe as a fortunate combination that came about with leftovers (the squash and seeds were already roasted and the salsa made) and a need for lunch.

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