These burritos are a filling and veggie filled burrito and taste mighty fine! The filling can be used to top salads, inside a quesadilla, in tacos, or of course in a burrito. If you are wondering why there is a lot of burritos action going on in this here blog, it is because I have a little freezer session post coming up for ya complete with 5 different freezer burritos. You won’t want to miss it!! You can thank Oh She Glows for this fabulous recipe! For a gluten free version make the filling a topping for brown rice or salad. Or use gluten free tortillas-I have yet to find one I like.
O.k. on to the butternut squash burritos at hand. The first thing you need to do is roast your butternut squash. I just bought mine at Costco pre-cut-it is worth the time saved in my opinion. I then drizzled it with olive oil and sprinkled it with salt and pepper. Pop it in the oven at 425 and let it start caramelizing-yum.
Meanwhile chop your onion, red pepper, and mince your garlic. Fry the onion and garlic on medium heat until the onion is see through and soft.
Add in your peppers, black beans, and cooked rice.
When the butternut squash is cooked through take it out of the oven. Add 1 1/2 cups of roasted squash to the pan and mix everything together. Then for the best part sprinkle on the cheese. Sorry for the super blurry picture-but you get the idea.
You can add all kinds of lovely toppings to this burrito; spinach, sunflower seeds, avocado, guacamole, salsa, more cheese, sour cream, you name it!
Butternut Squash Black Bean Burritos
These burritos freeze well (minus the spinach) and are pretty dang tasty. I love the filling on salads, in quesadillas, or made into tacos as well. Feel free to double the recipe if you are going to freeze them it makes filling enough for about 4 burritos.
- 1 medium butternut squash, peeled, cubed, & roasted
- 1.5 cups cooked brown rice (about 1/2 C uncooked brown rice)
- 1-2 tsp olive oil
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 tsp salt, or to taste
- 2 tsp ground cumin, or to taste
- 1/4 tsp cayenne pepper, or to taste
- One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
- 3/4 cup white cheddar cheese, or Monterrey jack, preferably raw milk cheese
- 4 tortilla wraps (large or x-large)
- Toppings of choice: (avocado, salsa, sour cream, sunflower seeds, spinach or lettuce, cilantro, etc)
1. Preheat oven to 425F. On a cookie tray spread out your butternut squash (it should already be peeled, and cut up). Drizzle olive oil on squash and sprinkle on salt and pepper. Toss it all together, I usually just use my hands. Roast for 45 mins. or until tender.
2. Cook brown rice (for directions, see here)
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Saute for about 5 minutes, stirring frequently. When the onion is soft add in salt and seasonings and stir well.
4. To the mixture add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When butternut squash is tender remove from oven. Add 1 1/2 cups of the cooked butternut squash to the skillet and stir well. You can mash some of the bigger pieces of squash if you want. Next add in the cheese and heat another couple minutes.
6. To a tortilla add in any desired toppings. Wrap and serve. Leftover filling can be reheated and used in tacos, salads, or whatever you want the next day. Or you can bust out a batch and freeze them, by wrapping them in tinfoil and putting them in a zip loc bag in the freezer.
Note: Let the burritos cool completely before freezing them, and omit the spinach or lettuce, it doesn’t reheat well.