Butternut Squash Bean Burritos

Hearty butternut squash bean burritos are loaded with veggies and flavor for a nourishing, flavorful, budget-friendly, 20-minute meat-free meal! Gluten-free optional, and freezer-friendly!

Crowd-Pleasing Vegan Butternut Squash and Black Bean Burritos

There is never a wrong time for burritos (or tacos!). They're easy to make, packed with tons of flavor, super filling, and make for a low-budget meal, thanks to the ingredients list of pantry-friendly ingredients. Even better, with options like this butternut squash black bean burrito recipe, you can enjoy a hearty, wholesome meal packed with plant-based protein and fiber, and no one will miss the meat or dairy!

For this vegan burrito recipe, I've used a combination of butternut squash chunks, black beans, bell pepper, onion, and avocado. However, even those ingredients are highly versatile. Swap out the squash for pumpkin or sweet potato, swap out the black beans for vegetarian refried beans, add rice for extra staying power, and all your favorite toppings, etc.!

Did I mention that these vegetarian burritos also make for a wonderful meal-preppable freezer meal? Just assemble them, wrap them tightly, and freeze for up to 2 months! Perfect for a last-minute meal any day of the week. 

The Ingredients

These butternut squash and black bean burritos are made almost entirely of pantry staples with a few extra veggies, including:

• Butternut squash: Use pre-cooked butternut squash cubes or frozen butternut squash cubes (thawed). Alternatively, you could make sweet potato burritos or use pumpkin cubes instead. 
• Cumin: To season the vegetable burrito filling. 
• Flour tortillas: Use large flour tortillas or a gluten-free option if necessary.
• Black beans: Use a can of black beans (low sodium if preferred) OR vegetarian refried beans. 
• Red onion: A yellow or white onion would also work. 
• Bell pepper: Any color will work. I usually use either red pepper or green pepper.
• Oil: Any neutral cooking oil will work. Vegetable oil, canola oil, avocado oil, etc. 
• Avocado: Make sure that it's ripe but not overly so. Alternatively, use guacamole. 
• Cilantro: Optional — flat-leaf parsley or green onions would also work. 
• Salsa: Optional — like a Pico de Gallo/ Salsa Verde or hot sauce makes for a delicious vegan burrito topping. 
• Lime juice: Technically optional, but a squeeze of lime juice (fresh rather than bottled is best) is the perfect 'finishing touch' for the vegetable burrito recipe. 

What Else Could I add?

• Other Vegetables: You can also boost the burritos with extra veggies, including
  1. Corn
  2. Finely chopped tomatoes
  3. Sauteed zucchini or eggplant
  4. Spinach, massaged kale, or lettuce
• Black olives: An optional topping to add salty briny flavor. 
• Pickles: Pickled red onions or jalapeños would work well in this vegan burrito recipe. 
• Rice: For a heartier vegetarian burrito, you could add some cooked white or brown rice to the filling. Cook the rice in vegetable stock for extra flavor. Cilantro lime juice is also a favorite. Use 'instant/minute rice' to save time. 
• Vegan cheese: A small amount of shredded vegan cheese (like a cheddar-style or spicy cheese) makes for a delicious addition to the butternut squash burrito. 
• Chipotle paste: To add to the butternut squash vegetable mixture for an extra smoky, spicy flavor. Alternatively, a combination of smoked paprika and chili powder/cayenne pepper would work. 
• Vegan sour cream: Or dairy-free yogurt can be used to dollop inside the vegan burrito for tangy, creamy flavor.

How to Make Butternut Squash Black Bean Burritos?

• 1) First, prepare the various ingredients. Then, peel and thinly slice the red onion and bell pepper and mince the garlic.

If you aren't using frozen butternut squash, you can also cook the squash too. 

• 2) Then, heat a large skillet over medium-high heat with a swirl of oil. Once hot, add the onion and bell pepper and sauté for three minutes. 

• 3) Add the garlic, butternut squash, and cumin. Sauté for 5 minutes until the veggies are all tender and the butternut squash is cooked through. 

You could optionally also add the black beans to the skillet with a splash of veg stock.

• 4) Meanwhile, lightly warm the tortillas in a microwave for 10-15 seconds (best under a damp paper towel to avoid drying out) to soften them. 
• 5) Finally, assemble the tortillas. First, divide the butternut squash and veggie mixture between the two tortillas. Then add a spoonful of black beans (or refried beans), avocado slices, and optionally some salsa/hot sauce and cilantro. 

• 6) Finally, top the butternut squash black bean burritos off with a squeeze of lime juice, then roll each tortilla into a tight burrito. 

FAQs

Top Recipe Tips and Notes

• For a crispy burrito: After wrapping the butternut squash burrito, pan-fry it in a dry pan for a minute or two on both sides OR use a panini press. As a bonus, this helps to seal the vegan burritos, too.
• Adjust the black bean texture: You can use whole black beans, refried beans, or lightly mash some of the black beans to your desired in-between texture. You can add the beans to a saucepan with a splash of coconut milk or vegetable stock for slightly soupier black beans. Add spices to taste (cumin, paprika, chili powder). 
• Roll it tightly: If you don't, the vegetable burrito will unroll. To help with this, you could also wrap the burritos with foil or parchment paper to hold them together. 
• Don't overstuff the filling: 3-4 inches wide of filling is usually enough. Otherwise, you'll struggle to roll them properly. 

Storage Instructions

Fridge: Once assembled, I recommend enjoying the butternut squash and black bean burrito immediately for the best texture, as the ingredients can make the tortillas soggy. If you don't eat them immediately, aim to eat them within 24 hours. 

Alternatively, store any leftover fillings for 3-4 days in separate containers (apart from the avocado, which should be eaten immediately). 

Reheat: Either for a minute in the microwave or 10-15 minutes in the oven at 350F/180C.

Can You Freeze Black Bean Burritos?

Freezer: These vegan burritos make for a great meal-prep freezer meal. Assemble the burritos, wrap them in foil or parchment paper and then store in a freezer bag for 1-2 months. You could also save the butternut squash and vegetable filling separately in an airtight container for up to 3 months. 

To enjoy a black bean butternut squash burrito, allow it to thaw in the refrigerator, then heat it in the microwave for a couple of minutes (flipping halfway) or place it in the oven at 350F/180C for 10-15 minutes (or around 25-30 minutes from frozen, flipping halfway). 

More Vegan Meals

• Chickpea and Walnut Meat Tacos [Walnut Chorizo Tacos]
• Air Fryer Nachos [Vegan Black Bean Nachos]
• Instant Pot Vegetable Barley Soup [+ Stove, Crockpot]
• Vegetarian Instant Pot Navy Bean Soup

If you try this simple vegan butternut squash and black bean burrito recipe, I'd love to know what you think in the comments below. I'd also really appreciate a recipe card rating!

Photos by Alfonso Revilla