Hearty butternut squash black 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!
10ounces of frozen or cooked butternut squash cubes
½ teaspooncumin
2flour burrito-size tortillaswarmed
1(15-ounce) can of black or vegetarian refried beans
1large avocadopitted, peeled, and sliced
Cilantro (optional)
Salsa or hot sauce(optional)
Instructions
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.
Lay out your tortillas and 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.
Video
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).