– 2 tbsp of vegetable oil – 1 small red onion – 1 red or green bell pepper sliced – 3 large cloves of garlic minced – 10 oz of frozen or cooked butternut squash cubes – ½ teaspoon cumin – 2 flour burrito-size tortillas warmed – 1 (15-oz) can of black or vegetarian refried beans – 1 large avocado – Cilantro (optional) – Salsa or hot sauce (optional)
In a large pan over medium-high heat, heat the oil and saute the onion and bell pepper for 3 minutes. Add garlic, butternut squash, and cumin and saute for 5 minutes, or until all the veggies are tender and the butternut squash is cooked all the way through.
Add half of the butternut squash and veggie mixture to each tortilla. Add a dollop of beans and avocado sliced to each tortilla, and add any other burrito fixings. Roll tightly into a burrito.