Butternut Squash Bean Burritos
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!
Servings: 2
Calories: 622kcal
Ingredients
- 2 tablespoons of vegetable oil
- 1 small red onion
- 1 red or green bell pepper sliced
- 3 large cloves of garlic minced
- 10 ounces of frozen or cooked butternut squash cubes
- ½ teaspoon cumin
- 2 flour burrito-size tortillas warmed
- 1 (15-ounce) can of black or vegetarian refried beans
- 1 large avocado pitted, 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).
Nutrition
Calories: 622kcal | Carbohydrates: 73g | Protein: 16g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 1462mg | Potassium: 1235mg | Fiber: 22g | Sugar: 14g | Vitamin A: 15619IU | Vitamin C: 93mg | Calcium: 225mg | Iron: 5mg