10ounces of frozen or cooked butternut squash cubes
2flour burrito-size tortillaswarmed
1(15-ounce) can of black or vegetarian refried beans
1large avocadopitted, peeled, and sliced
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.
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.
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).
Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.