Black Bean and Butternut Squash Burritos

331 comments

IMG_3732

Isn’t it cruel that I’m dangling these burrito pictures in front of you several hours before lunch on a Monday morning? If I was a better planner, I would have posted this recipe yesterday. Then you could have made these for dinner and had leftovers for lunch today. Oops?

The truth is, I was just too busy stuffing my face with burritos yesterday!

Burritos are delicious, versatile, portable, filling, and a great source of vegan protein. What’s not to love? Plus, what other food are you challenged to stuff a thin, tiny wrap with as much filling as possible while avoiding explosion? The challenge is thrilling.

Why in the world have I not made vegan burritos before?

IMG_3729

Luckily, you guys keep me in line! A vegan recipe blog without a burrito recipe has not been unnoticed by many of you. I’ve had several requests for a black bean burrito recipe and I finally got my butt in gear. I just had to wait until inspiration struck.

Inspiration turned out to be a huge craving and a butternut squash that wasn’t getting any younger.

Burritos it is.

IMG_3746

 

Black Bean and Butternut Squash Burritos

By

Print

The best burritos I’ve ever made. Also, the only burritos I’ve ever made. But quite possibly the best I’ve tasted! These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.

Yield
4 burritos or 3.5 cups of filling
Prep Time
Cook time
Total Time

Ingredients:

  • 1 medium butternut squash, peeled, cubed, & roasted
  • 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tsp kosher 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 Daiya cheese
  • 4 tortilla wraps (large or x-large)
Toppings (Optional):
  • avocado
  • salsa
  • vegan sour cream
  • spinach/lettuce
  • cilantro

Directions:

  1. Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash 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. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
  4. 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 and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
  6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

IMG_3726

This recipe takes a bit of time due to roasting the squash and cooking the rice. My suggestion is to cook the squash and rice the day before. Then all you have to do is throw some things in a skillet and it will come together in 20-30 mins.

Sautee chopped onion, garlic, and red pepper in a skillet.

IMG_3620

Add your salt, seasonings, cooked beans and cooked rice:

IMG_3621

Now stir in 1.5 cups of cooked butternut squash. I mashed mine up a bit with a fork, but left some larger pieces too.

IMG_3623

Stir in 3/4 cup Daiya cheese (or your preferred cheese) and heat until melted. I can’t even begin to describe how amazing the cheese made this mixture. It went from good to mind blowing! I don’t suggest skipping the cheese.

IMG_3624

Now wrap it up and add your desired toppings. If you use about 3/4 cup of filling per burrito it should serve 4 comfortably.

IMG_3625 IMG_3626

I added spinach, avocado, and salsa in addition to the bean/cheese filling. You could also add vegan sour cream, lettuce, tomatoes, chopped Cilantro, sunflower seeds, hot sauce, etc.

IMG_3628 IMG_3629

Fold in the sides:

IMG_3641

Take the end closest to you and wrap it over and tuck underneath the filling.

IMG_3649 IMG_3653

Monster hands, optional!

Now finish rolling the wrap until the lose end is on the bottom.

With a knife, slice through the centre.

IMG_3658

Somehow I managed to avoid explosion!

IMG_3742

We both agreed that these are the best vegan burritos we’ve tasted and we’ve tried a lot. I’ll be making these again and again!  The black and orange is also pretty festive for Halloween, don’t you think?

IMG_3749

It also makes a great salad topper too.

IMG_3754

…and a great post-workout feast which is how we enjoyed the burritos yesterday. The only thing missing was a cold beer!

As for the leftover roasted squash? You can use it to make Butternut Squash Mac ‘n Cheeze or maybe Butternut Squash and Black Bean Chili.

IMG_2428_thumb

Have a great Monday!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

Previous Posts

{ 331 comments… read them below or add one }

1 Elisabetta October 24, 2011

It’s 2.55 p.m. here in Italy and I had lunch at 1 p.m. but I’d have another right now! I love pumpkin, beans and whole wheat tortillas. Thanks for recipe!!

Reply

2 K October 24, 2011

This is a great autumn recipe using my favourite squash!
Looks great, must try!
Thanks!!

Reply

3 LizAshlee October 24, 2011

Wow, these look wonderful..perfect time of year for a delicious, hearty burrito! Hope you had a great weekend!

Reply

4 Kate October 24, 2011

I almost made burritos yesterday but im glad i saw these they look amazing!

Reply

5 Alayna @ Thyme Bombe October 24, 2011

Those look amazing. My husband eats Mexican food for lunch every day, so he never wants it for dinner. I think these are different enough that he could still enjoy them even after hitting up the Chipotle for lunch!

Reply

6 Jessica Lauren DeBry June 6, 2014

Alayna I just had to comment because my husband is the same way! Mexican food nearly every day, ha!

Reply

7 Blog is the New Black October 24, 2011

Before even reading the recipe, I starred this one! Sounds amazing!

Reply

8 Angela (Oh She Glows) October 24, 2011

I hope you enjoy them! :) We just polished ours off tonight…so sad!

Reply

9 Kristen @ Popcorn on the Stove October 24, 2011

This looks amazing! I love burritos so I am totally going to try this :)

Reply

10 Anna @ On Anna's Plate October 24, 2011

I LOVE using squash in burritos– it melds so well with beans and avocado!!! This looks awesome!

Reply

11 Radha October 24, 2011

Angela~ I fell off the vegitarian wagon last week! I consider myself 95% vegetarian, vegan where possible. I eat dairy products. Anyway, I could sure use you to get me off the couch. Inspiration needed. (A good post: Keeping/getting active when the weather turns cold)
Love to you, Eric and Sketchie.

Reply

12 Angela (Oh She Glows) October 24, 2011

Congrats! :)
I’ll keep your fitness post in mind :)

Reply

13 Jennifer @ Peanut Butter and Peppers October 24, 2011

I love it! I have so much Butternut Squash, that this would be a great use for it! Thanks Angela, this is on my to make list!!

Reply

14 Leanne @ Healthful Pursuit October 24, 2011

haha I love that – the best burritos I’ve ever made… the only ones I’ve ever made. Too funny. Kevin and I used to LOVE homemade burritos. He actually taught me how to fold them just like you’ve shown us. My only problem is I always put way to much stuff in them!

Reply

15 Tatomme @ Fresh Potater October 24, 2011

Mmmm, looks amazing…especially in this rainy fall weather!

Reply

16 Cait's Plate October 24, 2011

Oh my. You just solidified my dinner plans for tonight! These look incredible as usual Angela – and the photography is BEAUTIFUL!

Reply

17 Angela (Oh She Glows) October 24, 2011

Thanks Cait!

Reply

18 Zestful Lou October 24, 2011

Love the festive burritos! It’s well into October and I have yet to have cooked my first butternut squash of the season. I need to get my booty moving!

Reply

19 Lys October 24, 2011

I think I may have to leave work now to make this! Haha.

Reply

20 jenna October 24, 2011

yum..this looks fabulous! i’m not going to lie though…i’m sorta squashed-out at the moment! but this is going on my to make list for sure.

Reply

21 Judy October 24, 2011

Oh my, those are great looking burritos! I always surprise myself by how easy they are to make, and how much I enjoy eating burritos. I should make them more often – and now I have this recipe to try as incentive!

Reply

22 Angela (Oh She Glows) October 24, 2011

I feel the same way Judy. Once the filling is made, it’s amazing for leftovers too!

Reply

23 OrganiKooK October 24, 2011

Oh my gosh, those look so yummy! I will definitely be cooking up some of those!!

Reply

24 Laura @ Sprint 2 the Table October 24, 2011

Holy burrito! These look fantastic. I’m going to be trying these ASAP – love the butternut in it. I may try mine with sweet potato and lentils since that’s what I have on hand.

Reply

25 Gina @ Running to the Kitchen October 24, 2011

These look amazing! I’ve been so lazy about wanting to cook up my butternut that’s been sitting on the counter for about 3 weeks now, this looks worth it though!

Reply

26 Angela (Oh She Glows) October 24, 2011

heh mine was too :)

Reply

27 Meredith October 24, 2011

This post came at the perfect time– I just made the butternut squash mac and cheese over the weekend and have been trying to come up with a way to use my leftover roasted squash!

Reply

28 Jesse (Out To Lunch Creations) October 24, 2011

Oh wow this sounds delicious! I bought a ginormous butternut squash at the market last week and I froze half of it; I think this recipe will be the perfect way to use some of it. I can’t wait to try it. Also I’m extremely hungry now and lunch is still 2 hours away… time for a snack!

Reply

29 Brittany *Sparkles* October 24, 2011

I’m so hungry now… lunch is so far away!!

Reply

30 Charlie October 24, 2011

These burritos look sooo good! I can never have too much butternut squash ;).

Reply

31 Christina October 24, 2011

I’m the worst burrito wrapper! I’ve never had butternut squash in a burrito, looks yummy!

Reply

32 Angela @ Eat Spin Run Repeat October 24, 2011

Mmmmmmm these look amazing Ange! And I love the fall twist on one of my Mexican favourites. Any reason to eat more butternut squash – sign me up!

Reply

33 Sarah October 24, 2011

These look so good! One thing that makes homemade burritos even more awesome is toasting them on both sides in a skillet for a couple of minutes. I know what I’m having for dinner now!

Reply

34 Liz @ Tip Top Shape October 24, 2011

This looks fantastic!!!

Reply

35 Cat @Breakfast to Bed October 24, 2011

I really want to use this as enchillada stuffing. So yummy looking.

Reply

36 Bronwyn October 24, 2011

OH my deliciousness! These look AMAZING. I’ll have to give them a try.

Reply

37 Jaclyn T October 24, 2011

I need to try this! Thanks for sharing!

–Jaclyn T
TrickArt Jewellery: Nature Inspired
http://www.etsy.com/shop/trickart
http://positiveponderings.blogspot.com

Reply

38 Hannah October 24, 2011

Beautiful looking recipe, Ange. It’s such a coincidence too: my mom tried her first vegan burrito yesterday at this awesome vegan restaurant near my school. It didn’t have butternut squash, but instead scrambled tofu, along with black beans and avocado and vegan cheese. It was pretty incredible.

Reply

39 Angela (Oh She Glows) October 24, 2011

That does sound delicious!

Reply

40 Sara October 24, 2011

My oh my. I would eat this for breakfast right now if I had some cooked up. I’ve really been digging the squash and bean combo.

Reply

41 Emily-Jane October 24, 2011

i love black bean burritos! i will definitely be giving this a try.

Reply

42 Alex @ Raw Recovery October 24, 2011

That sounds like a really interesting combination of flavors. Maybe you could make a vegan breakfast burrito?

Reply

43 Angela (Oh She Glows) October 24, 2011

Funny you mention that because I was thinking about that yesterday…would be fun!

Reply

44 kristin October 24, 2011

What would I do without this blog???? I love it. You make going vegan so easy!

Reply

45 Angela (Oh She Glows) October 24, 2011

Aww thanks Kristin! :)

Reply

46 Stephanie @cookinfanatic October 24, 2011

Wow, these look absolutely amazing!!!!

Reply

47 Heather October 24, 2011

Holy yum! The colors alone in this burrito are making my mouth water. :-)

Reply

48 Carolyn @ HealthKitten.com October 24, 2011

WOW! I know what I’m doing tonight: roasting squash to make these tomorrow night! Might have to add some jalapeno for more heat.

Reply

49 Angela @ PattycakesnPancakes October 24, 2011

Your Recipe has perfect timing… I have a butternut squash waiting to be cooked on my kitchen counter. Looks amazing!! Thank you!

Reply

50 Angela (Oh She Glows) October 24, 2011

Enjoy!

Reply

51 Lia October 24, 2011

Very nice! I love the look of the recipe and that it is so portable (this just struck me). I also like how you offer suggestions for the ingredients to be used in other recipes. A lot of times people just let the cooked ingrediant of choice go bad ’cause they dint put it to another use.

Reply

52 Sabrina @ Radioactive Runner October 24, 2011

these look really good! I love burritos… an easy go to meal that is healthy and filling.

Reply

53 Amy @ The Whole Sweet Scoop October 24, 2011

Yum! Kind of reminds me of Amy’s frozen burritos.. except they are not frozen and probably taste 10000x better. I’ve been on such a Mexican food kick lately, you read my mind :)

Reply

54 Amanda October 24, 2011

Beautiful photography and I love the step-by-step folding demo!

This sounds like a great flavor combination. It might be just what I needed to convince myself that it’s worth the effort to peel a butternut squash (one of my least favorite kitchen tasks!). :)

Reply

55 Lauren @ What Lauren Likes October 24, 2011

Love this recipe! For sure making this for lunch very soon! Yum :)

Reply

56 Traci October 24, 2011

These look incredible! Will be trying this recipe soon, thanks for sharing!

Reply

57 Nicole @ giraffelegs October 24, 2011

yum!!! This looks amazing!

Reply

58 Faith @ For the Health of It October 24, 2011

Burritos are pretty much God’s gift to vegans and vegetarians alike. They’re so substantial and you can fill them any which way. Love the idea to roll up b’nut squash into the mixture!

Reply

59 Bev Weidner October 24, 2011

O.M.G.

yespleaseinmymouth.

Reply

60 Sarah with Veggie Kids October 24, 2011

Yum! I make burritos all the time but never with butternut squash-who knew!? Looks great. I like you’re how-to pictures too. Rolling them is half the battle!

Reply

61 Caitlyn October 24, 2011

Best timing ever! I have been wanting to cook with butternut squash, but couldn’t find a recipe that met my fancy. These look amazing!

Reply

62 Jen P. October 24, 2011

Yes Angela, it’s very cruel of you to dangle those delicious looking burrito photos in front of us just hours before lunch!!! lol! But luckily, I have leftovers of the creamy avocado pasta from last night. I’m getting addicted to your recipes – thanks so much for your wonderful blog! I always look forward to what new brilliant recipe ideas you have in store for us. :)

Reply

63 Angela (Oh She Glows) October 24, 2011

Thanks Jen :) I hope your lunch was great!

Reply

64 Jen P. October 24, 2011

Oh it was! I got envious glances from my co-workers as I poured the creamy avocado sauce over my pasta…yum! ;)

Reply

65 Angela (Oh She Glows) October 24, 2011

haha nice :)

Reply

66 Hilliary @ Happily Ever Healthy October 24, 2011

I am drooling looking at these pictures! I know what I am doing with the butternut squash that is in my house! Thanks for sharing!

Reply

67 maggie October 24, 2011

Made your gluten free brownies AGAIN last night but with chickpea flour…it was amazing!! But now I have to make these for dinner. You always make this little gluten free vegan happy :)

xoxo
Maggie

http://www.mybreakfastblog.com

Reply

68 Angela (Oh She Glows) October 24, 2011

Wow that’s great to hear Maggie!

Reply

69 Moni'sMeals October 24, 2011

I am going to have to say, this could be the best burrito ever based on what I am seeing here! I am using butternut squash it what feels ike everything right now.

Hey this could easily be breakfast, lunch, or dinner too, so it works for me. :) Stunning pictures and colors too and I love the burrito wrap tutorial. :)

Happy Monday to you too. :)

Reply

70 Moni'sMeals October 24, 2011

one more smiley face because clearly I did not do enough above, ha- hehe! :) :)

Reply

71 Angela (Oh She Glows) October 24, 2011

haha you can never have too many smileys!

Enjoy the burritos if you make ’em :)

Reply

72 Anna @ The Guiltless Life October 24, 2011

Burritos are my go-to for a quick lunch or dinner, I usually use Amy’s vegan bean and rice burritos, but I love the chance to make things from scratch so I can’t wait to try these ones out!

Reply

73 Eva October 24, 2011

This looks fabulous, the best way to do burritos though, is to pan grill them after you roll them up and before you cut them in half.
If you put a little bit of earth balance in a hot skillet (medium heat) and put the burrito in the pan so the end of the roll is on the bottom, it’ll fuse to the layer under it in about two minutes, then you can roll it so you grill all the outside – takes about three rolls and makes your burrito kinda square. This makes the outside of the tortilla kinda crunchy and the inside soft and warm and gets rid of the rawish flavor of the tortilla and makes sure the whole thing is warm through.
My dad’s been searching for years for a mexican restaurant that knows this trick and swears it’ll be the only one he goes to once he finds it. It takes a bit longer but it’s sooo worth it.

Reply

74 Angela (Oh She Glows) October 24, 2011

Thanks for the tip! I was thinking about grilling them in my waffle iron…do you think that would work too?

Reply

75 Eva October 25, 2011

I’ve never tried it before but it seems like it would – as long as they weren’t overfilled/ the waffle iron bumps didn’t poke holes through.

Reply

76 Angela (Oh She Glows) October 25, 2011

I’ll have to try it!

Reply

77 Noelle (@singerinkitchen) October 24, 2011

I need someone to come make me this. I HAVE no desire to cook. 2 days past my due date and all I want to do is sleep and eat healthy foods.

Reply

78 emma October 24, 2011

have you ever tried roasting butternut squash seeds? i am a die-hard non-hulled pumpkin seed fan, and i have to say roasted squash ones may be even better!

Reply

79 Angela (Oh She Glows) October 24, 2011

No I haven’t, but I was just wondering yesterday if they could be roasted…

Reply

80 Lauren at Keep It Sweet October 24, 2011

I love that idea for a burrito filling! Butternut squash makes any fall meal more delicious.

Reply

81 Ella, RD October 24, 2011

I wanted to say this on your last post, but 7 zilliion people commented, so I’ll say it on this one – I am SO SO SO impressed that you were able to feed a group of guys not just veggie but VEGAN football foods, and they ate them right up, and love them to boot. If that right there isn’t a resounding argument for the deliciousness (not just edibility) of some vegan meals, I don’t know what is. I am tempted to try them on my husband but… where would I find nutritional yeast?

Reply

82 Angela (Oh She Glows) October 24, 2011

Thanks Ella!
You can find nutritional yeast at many bulk food stores, or in the natural/organic section in most grocery stores. I actually asked people to comment on my pumpkin mac n cheeze post saying where they buy the nutr. yeast from, so those comments may help you locate it! There were tons of suggestions: http://ohsheglows.com/2011/10/13/vegan-pumpkin-mac-n-cheeze-sauce/

Reply

83 Amber K October 24, 2011

Yum! I’ll probably use the potato suggestion since I’m not into squash, but these look delicious!

Reply

84 Jemma @ Celery and Cupcakes October 24, 2011

I love the use of pumpkin in the burritos…must try this!

Reply

85 Annie @ Naturally Sweet Recipes October 24, 2011

What a brilliant idea! I bet those taste amazing. They sure look amazing!

Reply

86 eef October 24, 2011

oh wow, these look fantastic! my boyfriend hates squash though… thinking about using sweet potatoes instead! yum!

Reply

87 Kaitlyn@TheTieDyeFiles October 24, 2011

I love this fall twist on burritos. Any filling I can stuff into a tortilla, I’m down!

Reply

88 Jackie October 24, 2011

Making this tonight with sweet potatoes instead! I’ve tried making a burrito with sweet potatoes before, but they just didn’t hit the spot. I think these are it :)

Reply

89 Tanya @ Vegan Faith October 24, 2011

These look delicious Ang! You may also try adding in walnuts for a little crunch. I once had a vegan quesadilla that incorporated walnuts and it was amazing!

Reply

90 Angela (Oh She Glows) October 24, 2011

Great idea :) I was thinking sunflower seeds would be nice too!

Reply

91 Angela@veggievinyasa.com October 24, 2011

Can’t wait to try these!

Reply

92 Char @ www.charskitchen.ca October 24, 2011

yess!!! we have company coming on Friday…this is totally gonna be dinner!! :)

Reply

93 Angela (Oh She Glows) October 24, 2011

umm random, but where did you get your t-shirt?? lol. I LOVE it!!

Reply

94 Averie @ Love Veggies and Yoga October 24, 2011

They look awesome. The filling sounds so great…hearty, warm, a little spicy, and well, filling. Yum!

And you are a professional roller. My burritos, rolls, and things like that never are quite the neat or stick together quite as well as yours do :)

Reply

95 Heather Nauta October 24, 2011

awesome – I totally have to try squash in my next burrito!! That would be so tasty and such a great texture… I have the same issue with wraps wanting to explode :) I always just want to stuff too much of whatever yummy filling there is in there! This one might be especially problematic… cause squash and avocado are two of my faves. Did you try baking them after wrapping? It means waiting longer to enjoy it, but if I can hold out I think I’m going to try these baked with a bit of salsa on top :) thanks for sharing Angela!

Reply

96 Angela (Oh She Glows) October 24, 2011

Nope but next time I might throw them into the waffle iron…heh

Reply

97 Heather (heathers dish) October 24, 2011

These look insane! Love the colors and the fact that the rice is mixed in

Reply

98 Katie @ Peace Love and Oats October 24, 2011

oh gosh, i’m eating lunch and that makes me hungry!!!

Reply

99 Andrea October 24, 2011

These burritos look amazing! I have a butternut squash sitting on the counter and I think this just might be the recipe that it will be used for!!

P.S. Wow. Pro-roller. I can NEVER get mine rolled up without it falling apart. :)

Reply

100 Angela (Oh She Glows) October 24, 2011

I think that was the first time I have ever rolled a wrap successfully…heh ;)

Reply

101 Caitlin October 24, 2011

Awesome, it’s so hard to find tasty ideas for vegetarian and/or vegan Mexican food that doesn’t involve way too much CHEESE! And if you’re vegan, no cheese! I also love using Mexican “fillings” to top my salads.

Reply

102 Alexis @ hummusapien October 24, 2011

I made your butternut lentil stew last night and LOVED it! I added cinnamon and some honey and it was perfect :) Now I’m all out of leftover butternut…I guess it’s time to roast again!

Reply

103 Sarah October 24, 2011

Both of these recipes look AMAZING…..I just got home from a trip to Cozumel so these burritos will help with the yummy Mexican food withdrawal I am currently experiencing!!! Yay!!

Reply

104 Rachael @ FreshlyMinted October 24, 2011

Yum!

Loving the “leftovers” ideas too. With just two of us at home, I always try to find other meals that I can use the same ingredients for during the week…you did my work for me ; )

Reply

105 TeenyLittleSuperChef October 24, 2011

It seems like you always know what I’m craving for dinner and these burritos were no different. I’ve had a kabocha squash sitting on my counter for a few days now and these will be the perfect use for it, if I do say so myself. And hopefully there will be a little left over so I can whip up a batch of your mac and cheese for tomorrow night. Orange skin, here I come!

Reply

106 Mindy October 24, 2011

Yay burritos! I cannot believe you haven’t ever made vegan burritos before! They’re one of my staples! So easy to just stuff whatever is around into a tortilla and call it lunch. I usually bust out my bf’s George Foreman grill and grill up some veggies to mix in with salsa, hummus, beans, rice… whatever is in the fridge at the moment. Burritos are so fun. I’m sure this recipe is going to be the start of something great for you :P

Reply

107 Angela (Oh She Glows) October 24, 2011

I think an addiction has started, perhaps :)

Reply

108 Lisa (bakebikeblog) October 24, 2011

oh my goodness – these look AMAZING!

Reply

109 The Hungry Birdie October 24, 2011

You’re right, it was mean posting this before lunch :p I’m sitting (very hungry and bored) in class right now and this looks insaaanely good! I don’t normally add rice to my burritos but I’m tempted to try it now, yummm!

Reply

110 jessie ann james October 24, 2011

looks fantastic! thank you for posting!

Reply

111 Jenny @ Simply Be...me October 24, 2011

Love burritos or wraps of any kind and these look delicious. The best burrito I ever ate was a combo of sweet potato, kale, brown rice and a spicy peanut sauce from Choices Market. I need to recreate it again soon!

Reply

112 Ellen Clifford October 24, 2011

Wow, I just want a big bowl of that filling witha side of…a spoon. Looks amazing!

Reply

113 Chelsea @ One Healthy Munchkin October 24, 2011

Oh yum! I actually happen to have all these ingredients on hand right now. I think it must be a sign that I have to make these! ;)

Reply

114 Kimmy October 24, 2011

Oh wow… I just finished supper & am seeing this now and I think I would have completely changed my entire plan based off of the title alone.
I am *so* making this tomorrow =D
YUM

Reply

115 Lauren @ Recipes for a Quarterlife October 24, 2011

I love this mexican kick you’ve been on… keep em coming!

Reply

116 nanette October 24, 2011

Yum! I’ve made almost the exact same recipe, but with sweet potatoes and some corn. Instead of sauteing or roasting anything, I just throw it all in my crock pot, and it’s all cooked for me 4-5 hours later!

Reply

117 B'klynHeart October 24, 2011

One thing I love about your website (among the 827 things I love about your website) is how I could have had a completely filling meal (of Butternut Squash Mac ‘n Cheeze no less), pop on the web to check today’s update, and find myself completely desiring that burrito. If the Mac is any indication, this is going to be heavenly, I can’t wait to try this! Thank you (as always) for sharing!

Reply

118 Angela (Oh She Glows) October 24, 2011

heh thank you!!

Reply

119 Kelly @ Foodie Fiasco October 24, 2011

Thank goodness I just got 2 squashes! Hope I see you at Foodbuzz. ;) happy Monday to you, too!

Reply

120 Lacey October 24, 2011

I am making these right now except I tossed the butternut in chili powder and cayenne before roasting. I’ll also be putting some butternut “cheese” sauce on these bad boys…so excited! :-)

Reply

121 Elesha @ Skinnyfat Girls October 24, 2011

You really are mean because now I’m starving and want to eat these now! I might just have to make some. I do have butternut squash just begging to be used.

Reply

122 kaila@ healthy helper blog! October 24, 2011

HOLY DELICIOUSNESS!!!!!!!!!!!!!!!! BEST COMBO EVER!!! The only thing I would add to this is to grill it for a nice crispy tortilla!!! I LOVE WRAPS!

Reply

123 Maggie October 24, 2011

Every single recipe you’ve been making so far looks perfect. I need to start making these recent ones. Thank you!!!

Reply

124 Suzanne October 24, 2011

So I packed my healthy salad in preparation for lunch tomorrow at work (I was pretty excited and proud of it at the time) and now I want a burrito for lunch instead! Gee thanks Angela! :p

Reply

125 Liz @ iheartvegetables October 24, 2011

I LOVE the idea of using that as a salad topper! And I’ve been trying to find a new way to use the butternut squash I Have!

Reply

126 crookedmoonmama October 24, 2011

You’re funny! :)
~Burrito Love~
xo

Reply

127 Marijke October 25, 2011

These look positively sensational! I’m definitely going to be making these this weekend!

Reply

128 Katrina October 25, 2011

These are insanely yummy looking!

Reply

129 The Mrs @ Success Along the Weigh October 25, 2011

That looks so yummy and filling! I know what ingredients I’m picking up at the grocery store this weekend!

Reply

130 Molly @ RDexposed October 25, 2011

You say avocado. I say, where??

Reply

131 Kristina @ Love and Zest October 25, 2011

Whoa, whoa this is my kinda meal! Thank you for the inspiration!

Reply

132 Squash Blossom Babies October 25, 2011

Oh fantastic! I make black bean and sweet potato burritos but have never thought to use butternut squash! Thanks for the inspiration!

Reply

133 AGS October 25, 2011

We had burritos last night, thanks to your inspiration. Tweaked a bit, of course. . . it was a fun meal!

Reply

134 Laura (Blogging Over Thyme) October 25, 2011

These look so delicious–the colors are also beautiful. Talk about eating with your eyes, I wish I could grab these right from the screen. And I’m already trying to figure out what I need to get to make them for dinner tonight :)

Reply

135 Angela (Oh She Glows) October 25, 2011

Thanks Laura! I love colourful food too :)

Reply

136 Kathleen @ KatsHealthCorner October 25, 2011

That is absolutely GORGEOUS! :D

Reply

137 MaDeja October 25, 2011

Hi Angela, would you consider making hot chocolate. I’ve come across many recipes lately, but none that interests me. A cup of creamy hot chocolate will compliment the cool weather. Thank you.

Reply

138 Renee October 25, 2011

Thanks to your recipes, butternut squash is my new favorite add in and vegetable! I actually added it into your avocado pasta that I made last night! :-) thank you!

Reply

139 galit October 25, 2011

I’m totally feeling the burrito loving (I <3 burritos, black beans and butternut squash)…

Reply

140 Sonia (the Mexigarian) October 25, 2011

This just upped my Mexican food craving. It’s comfort food for me :)

Reply

141 Lauren October 25, 2011

I made some pretty basic black bean and sweet potato burritos once but I never made them a second time despite what a hit they were! Guess I better find that recipe, thanks for the inspiration!

Reply

142 Kathy October 25, 2011

That’s it. Time to go find some healthy tortillas/wraps in my local store.
Too bad all I’ve found are white, “wheat”, and corn (the wheat and corn aren’t even whole grain), and that that aisle has an odd smell…
But once I find them, these will be one of the first recipes I’m trying!

Reply

143 Randi October 25, 2011

Made it for supper tonight – absolutely delicious!!! Thanks for a great recipe.

Reply

144 Sophie @ LoveLiveAndLearn October 25, 2011

Mmm I love butternut squash, I have one in my fridge at this very moment :-)
Your recipes sound delicious and your photos are beautiful!
Definitely going to take some ideas from this to cook up a dinner later this week!

Reply

145 stacey October 25, 2011

i made these tonight.. oh squash goodness!! thanks again for a great recipe :)

Reply

146 Katie @ BloomEveryday October 25, 2011

This looks so great! I love black bean and orange veggies mixed with it!

– Katie
Check us out sometime @ BloomEveryday.wordpress.com! :) Can’t wait to share some recipes with you.

Reply

147 Emily C October 26, 2011

I ate this tonight… it is sooo freaking good, I want to make it every night for a month!!!

Reply

148 Kristine October 26, 2011

I made your burrito recipe with pumpkin and quinoa. It is delicious and nutritious! I’ve been eating it for lunch all week. Thank you! :)

Reply

149 anne October 26, 2011

we made your blk bean/butternut burritos last night and they were AWESOME!! yes, caps were used. My husband and I were both quite skeptical. We occasionally like squash, but not always. And we were esp skeptical after you said you’d never made a burrito before!! but good job, we loved them :)

Reply

150 Tricia Wikoff October 26, 2011

OH man – these are SOOOOO good!!!!! Just made them and I am contemplating having a second burrito…oh the pain it will cause tho! LOVE THEM!

Reply

151 Lauren October 26, 2011

Holy cow….those look incredible Ange! I think this is my favorite.

Reply

152 Allysia October 26, 2011

I find it hilarious that you’ve never really attempted the vegan burrito before…they make my life complete!! :) My favorite burrito ever is very similar to this one, with the major difference being that I use sweet potato instead of butternut squash. I’ll have to try that!

Reply

153 Sarah October 26, 2011

Oh, holy cow, this is a recipe I just have to try. The pictures alone are mouth-watering!

Reply

154 Jamie October 26, 2011

Just made the black bean and butternut squash burritos and they are really yummy. Ours ended up being minus the rice (since I had a bit of a problem getting it to cook all the way) but they were super delicious and plenty filling without it. Thanks Angela!

Reply

155 Lynn W. October 27, 2011

I made the filling today and it was fabulous! I used a roasted red pepper and left out the cheese and cayenne. I ate the filling over rice. Very filling and oh so good! Thank you!

Reply

156 Erin October 27, 2011

Update – I heated up the leftover filling and added some chopped tomatoes and corn niblets. Fantastic!!!

Reply

157 Beth October 28, 2011

I made these last night — they were amazing! Lots of leftovers for the weekend, too!

Reply

158 beth October 29, 2011

These were amazing! I made them last night and both my husband and I inhaled them… he even had the leftovers for breakfast today. I def will be making again!

Reply

159 Stephanie Webb October 30, 2011

I made these tonight for our Halloween meal and they were amazing! We went vegan about 2 months ago, and I’d say this was the best vegan meal we’ve cooked to date. Thanks so much for the recipe!

Reply

160 Angie S. October 31, 2011

I made these from a different recipe recently, which was my 1st time cooking with butternut squash, but I’m going to try this one next. I’ve been wanting to try the Daiya cheese, so this will be a great opportunity to use it.

Reply

161 Katy @ My Vegan Weight Loss Journey October 31, 2011

We made these over the weekend and they were excellent! I loved this recipe! Thanks for posting it. I am going to have it again today for lunch over salad with a tortilla and a touch of vegan ranch…delicious!

Reply

162 Jennifer November 1, 2011

These are sooooo good! Wonderful recipe! Thanks for sharing!

Reply

163 Carrie November 2, 2011

This recipe looks delicious! I have so many squash right now from my CSA and this one will definitely go into my rotation. Your photos are beautiful as well. I just started a food blog this summer based on my CSA share. If you have a chance to check it out, I’d love any feedback or pointers! Thanks for your great recipe ideas.

~CM
seasonalepicure.wordpress.com

Reply

164 Heidi November 2, 2011

eating bean n squash burritos now!! YUMMMMMMMMMMMMMMM! TY!!

Reply

165 JenATX November 3, 2011

i had a black bean burrito for lunch, which did explode & the hot black bean filling burnt my lip :( very sad…

Reply

166 Lola November 5, 2011

I heard reference to this recipe on the radio in Chicago last night. The announcer said that his wife made these black bean, butternut squash burritos and he has been been thinking about them all day. Then he told the audience if they have not tried them, they need to find the recipe and make them.

^^ thought I’d let you know!

Reply

167 Brandi November 5, 2011

If you use sweet potato instead of squash, do you also roast them in cubes or cook them like normal?

Reply

168 Angela (Oh She Glows) November 6, 2011

I think either method would work just fine :)

Reply

169 Heather November 6, 2011

O….M…..G! These burritos are ridiculous!!! I wanted so much to have a second one, but then I realized that I would only have less of the mixture left for lunches during the week. They are beyond ridiculous…..I just can’t find the exact word, right now! I am beyond blown away by these – I don’t know how you do it. You create the most DELICIOUS recipes. I am your BIGGEST fan!!!! Thank you for this recipe! :D

Reply

170 Connie November 9, 2011

Am I the only vegetarian who hates squash? You make it look so good, but I just can’t do it :(

Reply

171 Natalie November 11, 2011

I made these but used sweet potato instead of the squash and it was soooo good!
Great the next day as a salad on top of some spinach with a dressing of lime, garlic and olive oil.
My hubby scrambled some eggs and had them on top of the warm leftover mixture and had a southwestern scramble. You could just as easily do a tofu scramble on top.
Delicious!

Reply

172 Jessica November 12, 2011

Hi Angela! These look great! Do you think it would be possible to freeze just the burrito filling? I’m a student and I’m looking for meals that I can make ahead. Thanks!

Reply

173 Angela (Oh She Glows) November 12, 2011

Hey Jessica! I can’t see why you couldn’t freeze it :) I think it would hold up quite well. Please let me know if you try it!

Reply

174 Kimberly C November 12, 2011

I just made this for lunch and WOW it was amazing. I added a little extra more cayenne and served it on top of a salad with some chopped avocado. Thanks for the recipe, this is going to make a great brown bag lunch for the week!

Reply

175 Sierra November 13, 2011

Made these last night- so good!

I want to make them today as well, but only have canned butternut squash. Do you think that would work as well?

Reply

176 Abby White@Eat, Drink and Be Aware November 14, 2011

Hello Angela:
I just had to write you and tell you that I finally got around to making these today and they are amazing! No wonder it is an all-time favorite recipe- that was the best burrito I have ever had. THank you for inspiring all of us with your wonderful recipes.

Reply

177 Katie Zega November 15, 2011

I LOVE THIS RECIPE SO MUCH!!!! there are so many different ways to adapt it and it’s still delicious!! damn, woman! you are GOOD :)

Reply

178 Sarah E November 16, 2011

making these tonight with some acorn squash i have on hand and i’m sooo excited! thanks for sharing!

Reply

179 Lee Anne November 18, 2011

Hi, I just wanted to say I made this for my family tonight and we all loved it. Thanks for sharing your recipe! :-)

Reply

180 Holland November 27, 2011

Hi! Made these tonight (my first recipe of yours!) and loved them! Thanks so much! We will DEFINITELY be making them again, and trying some more of your recipes in the future!!!

Reply

181 Kristy M. November 28, 2011

I made these tonight (finally) and they were absolutely amazing! My steak loving, need meat at every meal boyfriend not only agreed, but said we should have them all the time. Thanks for an awesome recipe!!! :)

Reply

182 Jacinta Knappenberger December 1, 2011

This is an AMAZING recipe. My husband and I loved it!!

Reply

183 Sissy December 2, 2011

Thank you so much for this recipe! I subscribe to a CSA and we have been getting some kind of winter squash in our box every week. I have made this recipe 4 times since you posted it with 3 different kinds of squash…and they all worked perfectly. When I don’t have tortillas, I leave out the cheese and serve it as is. I love it with a dash of hot sauce and a little squeeze of lime juice.

Reply

184 Evi December 4, 2011

Loved this recipe. A great way to make burritos a little healthier, use up in-season foods, and make them delicious! Thanks for the recipe!

Reply

185 Burnsy December 7, 2011

I’m so unorginal when it comes to cooking so I appreciate what you create and post! My sister-in-law made these tonight and raved about them! They’re on my meal plan for next week. Thanks!

Reply

186 Burnsy December 8, 2011

I am so un-original when it comes to creating recipes so I’m appreciative for what you come up with for the enjoyment of the rest of us! My sister-in-law actually made these tonight and raved about them so I will be adding them to next week’s meal plan! Or maybe lunch tomorrow. Thanks!

Reply

187 Kacy December 14, 2011

I just made this and ate this and it was the best. I also made the Weekend Glow salad earlier this week and it was phenomenal. Your site is my new favorite site. Please never stop making recipes!

Reply

188 Angela (Oh She Glows) December 14, 2011

thank you Kacy!

Reply

189 Carmie December 17, 2011

Oh my! I just finished eating these for lunch and they are AMAZING! It took all my strength not to just dig into that filling with a fork! Haha. I will definitely be looking forward to leftovers. Thanks so much!

Reply

190 Codes for Plndr December 18, 2011

Wow this sounds so gooooooood!! Can’t wait to make it!!

Reply

191 Jenny April 11, 2012

Surprisingly delicious… Such a shame I doubted this combination of ingredients for so long! I was worried that I wouldn’t like the butternut with the filling (sautéed bell pepper, onion, garlic…) and the trimmings (avocado, cheese, salsa) to boot, but… lo’ and behold: best lunch I’ve had in a long time! Thankyouthankyou! Marvelous recipe and definitely one I am looking forward to repeating tomorrow with today’s leftovers. :)

Reply

192 Alane April 15, 2012

I tried these out tonight. My meat eating boyfriend was very pleased with the results! I put cheese (the dairy product) on his portion. I also wrapped them with a little avocado, lettuce, and salsa. Thank you for sharing this recipe!

Reply

193 Lauralynn May 1, 2012

That was delicious!! Thanks!

Reply

194 Lindsay May 10, 2012

this has become one of my absolute favorite recipes, i make these all the time. thank you for creating and posting it!

Reply

195 Angela (Oh She Glows) May 10, 2012

I’m glad you enjoy it Lindsay!

Reply

196 Frank Pruiksma May 19, 2012

My Dad attended a Diabetic Medical Convention. He is a Medical Doctor that specializes in diabetes. One of the items that was catered at the Diabetes Conference was one of these butternut squash and black bean humus burritos! My Dad brought a couple for me to try and they were an instant knock out! I just now found the recipe, Thank you for posting! Happy Eating!

Reply

197 Angela (Oh She Glows) May 20, 2012

Wow that is awesome! Thanks for letting me know :)

Reply

198 Pie Kasbar May 29, 2012

We made these tonight and they were a HUGE hit! I’m a new vegan, and I go to your site EVERY day for recipes and inspiration. I have a young family and everything I’ve made so far has been delicious and well received! Thank you so much!

Reply

199 Angela (Oh She Glows) May 30, 2012

Thank you, I’m so thrilled to hear that!

Reply

200 Marley June 11, 2012

I made these a couple nights ago…AMAZING! Haha. I had to sub the butternut squash with acorn squash, but I think it turned out the same as it would with butternut. Putting it all together took a bit longer than expected but OH MY was it worth it. I had to hide the leftover filling from the rest of my family, they couldn’t believe how good it was! I used it in tortillas for wraps, in pita with spinach, and as topping for a black bean patty. This stuff is SO versatile! Definitely looking forward to trying more of your delicious recipes after the success of this one:) Thanks for sharing it!

Reply

201 Latoya June 19, 2012

I made this today, and absolutely love it! The combination of the flavors…the sweet and salty and spicy…my tongue was in heaven! I added my leftover spinach to the filling, and it was divine, with and without it. And you are sooo right about the cheese….it is a must! I hesitated about trying it (I’m not a vegan…but am transitioning into a more plant based diet), but I must say that I love it! I would never know that it was “vegan” opposed to regular dairy cheese. It’s definitely a new favorite…thanks! The filling is definitely quite versatile, and will be included in my meals throughout the week. Thanks for sharing, and showing me that being a vegan doesn’t mean you only eat salad…not that there’s anything wrong with salad ;-) Can’t wait to try your other recipes!

Reply

202 Aislinn September 4, 2012

Hi,

Going to try to make this tonight. Could you substitute nutritional yeast to get the cheesy flavor and texture, do you think? I don’t have the cheese product you mention, and prefer not to use dairy cheese.

Thanks in advance for your reply. Aislinn

Reply

203 Michelle September 12, 2012

I made these last night and they were great! Eating a leftover one right now for lunch, NOM NOM!!!!!

Reply

204 Gina September 19, 2012

These look amazing!! Living in SoCal, burritos (Mexican food really) is a diet staple. Being vegan, I just have to get a little creative sometimes. Can’t wait to try this!

Reply

205 Emily September 20, 2012

Sorry for the perhaps obvious question, but I’m a complete butternut squash newbie… could you make this with pumpkin as well, or are the two veggies not interchangeable?

Reply

206 allison September 20, 2012

These look soo good! I must make them this weekend! Thanks for giving me such a healthy idea! Follow my blog :)

Reply

207 Darvina September 21, 2012

Thank you so much for this recipe. These burritos were so good. Im fighting myself not to have another one. LOL I just started my vegan journey and have to warn you, I will be stalking your site from now on! ;)

Reply

208 Dianna September 23, 2012

I made these last night! Wow! They are so delicious, full of flavor! You know what I love about eating vegan? I feel full, healthy and full of energy. Who knew?

Reply

209 Kristen September 23, 2012

Angela,
I just made this for the first time this year. I made it last year as well. It is sooooo delicious and easy!!!! I love so many of your recipes! I think I’ve made your adventure cookies at least 5 times!!
Thanks :-)

Reply

210 Life's a Bowl September 25, 2012

Oh my goodness, YUMMM!!! These would be awesome with the cooler weather rolling in :)

Reply

211 Cecilia September 25, 2012

This. Was. Unbelievable. So incredibly FANTASTIC! I am sad I have to wait a whole 24 hours for leftovers. :(

Reply

212 Samantha September 26, 2012

Made these tonight with squash that I had grilled for dinner the night before. The twins (12) only tasted one tiny bite of the grilled squash and declared it a “no thank you”. But tonight they ate every morsel of this recipe! I wanted to make “Mexican” but we had already had red meat and we are eating one vegitarian and 2 fish meals a week in an effort to cut back on “meat”. So my regular taco and enchilada recipes were out – plus I had the left over squash, which I thought turned out awesome on the grill. With this great recipe I was able to do both, eat up the leftovers and have Mexican, and it was amazing. I will check this site again in the future! thank you!

Reply

213 Kim D September 27, 2012

this looks wonderful. i’m going to make it tonight for dinner. i’ll let you know how it turns out.

Reply

214 MsPacMan October 4, 2012

Wow – 212 comments – this must be an awesome recipe! I am making these for dinner tonight. Can’t wait til dinner time! I did what you said and prepared the squash and rice ahead. Great suggestion. :)

Reply

215 courtney October 5, 2012

definitely making this next week! sounds sooo yummy & perfect for fall!!!

Reply

216 Karen October 5, 2012

My hubby and I LOVE these. I’m wondering though if it would work to make a double batch and freeze the second batch of filling? Thanks!

Reply

217 Angela (Oh She Glows) October 5, 2012

Hey Karen, so glad you enjoy the burritos so much! I think other commenters have mentioned that they freeze them successfully.

Reply

218 Andie October 6, 2012

I made these tonight and they are beyond amazing! Truly a perfect meal for early fall. We are big burrito fans around here so when I heard, “this is the best burrito I’ve ever had!” from my family, it meant something. Simply amazing! I have made a few dozen of the dishes from this website and they never, ever disappoint. Thank you so much!

Reply

219 Kim October 10, 2012

I made this tonight and it is delicious – I didn’t add the rice because I do the low carb diet but it still is fantastic! I made alot so I have leftovers for lunches and maybe another meal. Thanks for a wonderful recipe.

Reply

220 Jodie October 11, 2012

I made these last night for my lunches for the rest of the week, GREAT recipe! Very tasty and satisfying. Thank you for the awesome recipes!

Reply

221 Sarah McKenna October 14, 2012

Yum! Served it to my family tonight. Was short on time, so used frozen butternut squash and it was divine (and QUICK!)! Big hugs, many thanks!!

Reply

222 Lindsay October 18, 2012

These were A-MAZING!! Not only was the filling great for burritos on day 1 but we used some leftovers to make enchiladas. I just lined a few corn tortillas with large spinach leaves and filled each with a dollop of the butternut blackbean filling, rolled them up in a baking dish, then covered with some leftover sauce I had in the freezer. Voila!! Instant 2nd day hit. Thanks Angela for sharing another great recipe!!

Reply

223 Suzanne P October 19, 2012

WOW! Thank you Angela, these pretty much BLEW MY MIND!

YUM!

Reply

224 Sonja October 21, 2012

Hi Angela, I’ve so far made 4 of your recipes including this one and I can’t stay silent any longer. These burritos are absolutely delicious! My husband is a huge meat eater and absolutely loved them! I can’t thank you enough for your effort and creativity in making such great food, it’s truly an inspiration — everything I have made of yours has been fantastic!

Reply

225 Sonya October 27, 2012

I made a variation of the filling and stuffed it in green and poblano peppers. Delicious! You have great recipes!

Reply

226 Kaitlin October 28, 2012

Just made these and they were SO good. Even my carnivorous husband loved them! Thank you!

Reply

227 Ashley November 6, 2012

I am making this tonight! Looks and sounds delicious!

Reply

228 Robin November 12, 2012

I made these! Deeeeeeeeeee-licious! Thank you!

Reply

229 elizabeth November 26, 2012

Oh my gosh, the black bean and butter squash burritos are amazing. I made them for lunch for my friends and they were a hit. I love them!!! Easy to make and very flavorful. Thank you so much for sharing :)

Reply

230 elizabeth November 26, 2012

Amazingly wonderful!!!! The black bean and butternut squash burritos are so worth the work. Thank you for sharing :)

Reply

231 Kat November 27, 2012

I am back to make these again! They were amazing, I just eat the filling! Thanks.

Reply

232 Tricia December 2, 2012

So…my husband and I have been vegan for a grand total of six weeks now…and THIS is the recipe that made it all possible. After a particularly troubling visit w/ the specialist who treats my Lupus, I came home to announce to my husband that, on my doctor’s advice, I was vegan. But first, I made these burritos. When he was about 2/3 through his burrito, and mumbling (when he stopped chewing) that this was the best dinner he had eaten in quite a while…I said, “Good! Glad you enjoyed it. It’s vegan. WE’RE vegan.” No problem! Since then I have tried several of the recipes from your blog and enjoyed them all. Thank you for making our transition so much easier than it might have been!

Reply

233 Angela (Oh She Glows) December 2, 2012

Hi Tricia, Thank you so much for your lovely comment! Congrats on going vegan. I’m so glad that I could be a part of your journey!

Reply

234 Karen December 2, 2012

Ooops…we forgot the Daiya cheese! We did not have rice but used colored quinoa. Too spicy for me..so will adjust next time. We mixed sour cream/and avocado and topped with spinach. Would eat it as a salad or side dish…rather than a burrito. Different I might say.

Reply

235 Mary December 4, 2012

I just made these in quesadilla form. They were a-maz-ing! The only thing I changed was I do not use any oil in cooking so I used a splash of veg broth. I will be making these again. Thank you for the recipe.

Reply

236 jeanne December 11, 2012

Very, very good. Served in baked tortilla bowl with shredded lettuce, chopped tomatoes, shredded carrots. Had sour cream and Mexican shredded cheese for those who wanted. Omitted Daiya because it wasn’t on the ingredient list (I missed it when copying) and didn’t notice it until I was at the end of the directions. Besides, wouldn’t have known where to find it!

Reply

237 Laura December 30, 2012

I made these for dinner tonight, Yum! They are so very very good! I was done before I realized I forgot to add avacado, but I’ll be having leftovers for lunch tomorrow. I reduced the amount of cumin because I’m not a big fan of the flavor. I bet these would be good with enchilada sauce too. Love your blog, so many good looking recipes here!

Reply

238 Leigh January 2, 2013

I just mad these for lunch and my husband said “this is a hit!”

Reply

239 Leigh January 2, 2013

*made* not mad…

:)

Reply

240 maria January 4, 2013

what a great recipe!! i will make this tomorrow for lunch. I am a new vegan and i am enjoying all these wonderful recipes!

Reply

241 Tamar Knochel January 9, 2013

You are hilarious! :D Placing a grin on my face isn’t always the easiest thing to do but today you have done it with your burrito! Plus it looks so yummy!!! :) Thank you for the smile today, you brightened my day!

Reply

242 ginny January 15, 2013

Just made a version of this subbing quinoa for the rice & added a dollop of hummus. Ate it as a rice bowl instead of a burrito. OMG! Holy yumm!!! Thanks Angela :)

Reply

243 Jenc January 18, 2013

I made this the other night and it is insanely amazing!! Even my non-vegan husband went back for seconds! I am a new vegan and your website is SO incredibly helpful with recipes and suggestions. It has made the switch so much easier for me! Thank you!

Reply

244 Marissa January 22, 2013

Just made these for the first time – yum! My husband and I were amazed at the flavor and awesome texture. Our son was almost game. :) Thanks, Angela!

Reply

245 Carly February 2, 2013

I made these tonight and they were absolutely delicious!! Topped them off with some guacamole and salsa. HIGHLY recommended recipe :) Thanks!

Reply

246 Ann February 7, 2013

We had these again last night, but since we had no cooked or peeled squash on hand, my husband made them with sweet potato – just as good. And there are always leftovers!

Reply

247 Lyns February 9, 2013

Made these tonight! Wow!! Adding butternut squash to a Spanish style meal
adds so much flavor & dynamic! Love these!!!

Reply

248 Jenna Wheeler February 22, 2013

I LOVE LOVE LOVE these!! I made them last night for dinner and they turned out amazing. I used coconut oil instead of EVOO and also omitted the “cheese” and used it as an optional side instead, but the burritos were a HUGE hit and definitely a new favorite of mine. Thank you for sharing!!!

Reply

249 Karen February 24, 2013

These look so good!! I am wondering if the mixture could be frozen? I am a college student cooking for myself and cannot eat that much of course. But I would love to make these! Thanks

Reply

250 Angela (Oh She Glows) February 25, 2013

I haven’t tried it but I cant see why not!

Reply

251 Gina February 26, 2013

I made this last night and it was absolutely fantastic!! I used frozen squash and it tasted perfect. I also mixed a little greek yogurt with pureed chipotle in abobo sauce as I like the pairing of squash with chipotle. Though we’re not vegetarians this will become a staple! Thank you for the recipe.

Reply

252 Chelsea March 1, 2013

Oh wow so delish. I made this after making the mac and cheese with butternut squash recipe and and I love this one just as much! I’m glad butternut squashes are huge because I loooove that sweet taste.

For this dish, I added kale to mix and topped with avocado, cherry tomatoes and salsa. Mmmm

Reply

253 Kathy March 5, 2013

yum yum yum yum yum
These are soooo good!

Reply

254 Dina March 22, 2013

stumbled across your recipe on pinterest… these burritos were fantastic!! thanks!!

Reply

255 Tricia Jetton March 28, 2013

Made this tonight and it was so wonderful (my husband even raved!!)! I found a flax tortilla recipe online and made those to accompany it (just flax meal, water & coconut flour). Can’t wait to eat the left-overs!!

Reply

256 Tricia Jetton March 28, 2013

By the way, the Dayia “cheese” (I used the pepper jack flavored) was amazing. Thanks for the tip!!!

Reply

257 Olivia May 12, 2013

What are your favourite brands of tortillas? I’ve tried the Food For Life corn tortillas and I can’t seem to make them edible :( I prefer flour tortillas but can’t seem to find any without things like cargeenan and worst of all L-Cysteine. I really miss wraps/burritos/fajitas, so any suggestions would be great. Or a blog post on making your own would also be a real treat. :)

Reply

258 Lisa May 22, 2013

Made this last night.. I wanted to THANK YOU for sharing! Your website is amazing!

Reply

259 Jennifer June 1, 2013

Just made these and they are absolutely AMAZING!!!! My husband & I just loved them. So tasty, filling and healthy.

Reply

260 Kaitlin June 15, 2013

These are amazing. I’ve made them several times. Even my meat and potatoes, hold-the-veggies husband ate them. Hallelujah!

Reply

261 Carla June 18, 2013

This turned out amazing! I also added some finely cut up tofu to it, that I had and didn’t want to waist! So GOOOODD! Everyone in my family enjoyed it even my father who, is not big on meatless meals! Also, adding the cheese really did make it incredible! thanks so much, I’ll be most definitely following up with you now and your awesome recipes!

Reply

262 Annie June 21, 2013

Angela,
I am so very excited for your cookbook! I think I’ll make this very soon with sweet potatoes instead of butternut squash (even though I do love me some butternut squash). I haven’t tried Daiya but will not skip this ingredient. :)

Reply

263 Karyn August 29, 2013

I made these last night for my friend and our kids. They were AMAZING!!!
I had to sub pumpkin for the butternut as it’s not in season yet here in France. And we don’t have Daiya or anything similar. I’ll be making this again this weekend! Merci beaucoup!

Reply

264 Carla August 30, 2013

I made these butternut squash burritos and they were AMAZING!!! Loved the sweet & spicy flavors. Added some hot peppers from my garden, yum! Thank you for the recipe. My meat-eating husband LOVED them too! I will definitely make them again. (P.S. Don’t throw away those butternut squash seeds. Clean them, toss them in a bit of olive oil & salt, & roast them. Super delicious!)

Reply

265 Monica September 3, 2013

Made a super easy version of these and they are delicious! Mashed up roasted squash w/ Nooch and cumin, stirred in black beans, rice and a pint of fresh salsa from my local Mexican grocery. Keeper recipe for sure! Thanks!

Reply

266 Dawn September 10, 2013

I googled “butternut squash recipes” because I had some extra butternut squash that I picked up from the farmers market. I came across your black bean and butternut squash burrito recipe and it looked delicious. And man oh man, it tastes better than it looks! I did not have any tortilla wraps so I used the pita that I had on hand. Thank you for this recipe. This will be a new staple in my home.

Reply

267 Angela (Oh She Glows) September 11, 2013

Hey Dawn, Im so happy you enjoyed it! Thanks for letting me know :) I have another GREAT b’nut squash recipe you might enjoy: http://ohsheglows.com/2012/09/24/roasted-butternut-squash-with-kale-and-almond-pecan-parmesan/ It’s a fav on the blog.

Reply

268 Anette Packer September 23, 2013

These were amazing! Added a lime cilantro sauce and it was perfect!

Reply

269 Nicole September 25, 2013

My first vegan recipe on day one, and sooo delicious! I’ve had 3 meals worth and still want more. Thank you for the great recipe!

Reply

270 Ivana October 3, 2013

Made these for lunch yesterday – perfect! Just loved them. I ended up making my own crepe-style tortillas though because the ones that are sold around here mostly contain preservatives. Oh, I live in Serbia, just wanted to let you know your blog is read over here too!

Reply

271 Angela (Oh She Glows) October 3, 2013

So cool, thanks for letting me know! :)

Reply

272 kelsey October 6, 2013

Delicious!! Thank You!

Reply

273 Dave Coffin October 8, 2013

I made these last night, but put it on a bed of kale instead of in a burrito wrap and it was awesome.

Reply

274 Marie October 9, 2013

I can not wait to try this, it looks delicious! I also think it would be a great dip, do you know how much it yields? I am trying to decide if I would need to double it if using as a dip.
Thank you! M

Reply

275 Karen October 13, 2013

This is the first recipe that I picked out to try and it was so deeeelicious I can not believe how easy it was to prepare, tasty and healthy. Thanks! Now I am going to attempt your Cheezy Soup. Can not wait!

Reply

276 Anna October 15, 2013

I made these burritos last night for dinner and they were quite good. I did change up the black beans to kidney beans, and used a brown rice and quinoa mixture that I happened to have on hand. Also, I used a chipotle chili powder (about 3/4 teaspoon) and a regular mild chili powder (about 1/2 teaspoon) in the place of the cayenne, which adds a little heat but mostly has a wonderful sweet, smokey flavor that I think really compliments the taste of the butternut squash.

I know this recipe was posted two years ago, but have you thought of leaving out the rice, putting the filling in corn tortillas, and smothering it with a mild enchilada sauce?

Reply

277 Taylor October 21, 2013

This is one of the best meals I’ve ever had! I had leftover butternut from your butternut mac and cheese that I made last night. It took about 10 minutes to put together too! Will be a staple now :)

Reply

278 Steohanie October 23, 2013

Ok so I’m dipping my toe into the vegan pool! Husband is staunch meat and potato kinda guy. We both LOVED this. I did cheat and use real cheese though :). Do yourself a favor and make these now!

Reply

279 Jana November 9, 2013

Call me crazy, but these are awesome for breakfast too!!! Just finished one! I’ve learned so much from your website. Thanks for sharing :)

Reply

280 Amy November 16, 2013

Has anyone tried making ahead and freezing? I’m thinking of making these for the upcoming holidays. Thanks!

Reply

281 Amy November 20, 2013

Hi Angela – my 6 year old son and I just inhaled these burritos! I’m looking forward to the filling over greens for lunch tomorrow :). Thanks for the recipe!

Reply

282 Judy February 1, 2014

Hi, I was wondering what type of wraps do you use? I use brown rice wraps, but they brake open once you fold it and your wraps seem quite flexible. Thank you!

Reply

283 Terri February 14, 2014

I just want to echo everyone else by saying these are absolutely delicious! Thank you so much for the recipe.

Reply

284 Nicole March 18, 2014

I accidentally bought an Acorn squash not a butternut squash, but this recipe was still really really really good!

Reply

285 Kathleen Campbell March 31, 2014

These were delicious!!

Reply

286 Donna Rogers April 2, 2014

I’m declaring it a winner. Modifications: dust squash with smoked paprika and cumin before baking. Use 2 c. rice, and 2 cans drained black beans. Add bit of taco seasoning, along with cumin, cayenne, cumin, and juice from 1 lime . Use spinach, sour cream, lime juice, feta cheese, and jalapenos for toppings. ENJOY!

Reply

287 Waffey April 10, 2014

I made this recipe for dinner tonight and it was absolutely delicious!!! I’ve been a vegetarian for many years but just recently gave up dairy products. This is a fabulous vegan dish that provides all the essential amino acids to ensure we get sufficient protein AND it tastes great! Thanks for sharing!

Reply

288 Charlotte April 12, 2014

Hello from the UK! I’ve been vegetarian for 25 years and am currently experimenting with vegan recipes in an attempt to be healthier and lose some weight. I’ve just added the ingredients for these burritos to my shopping list, as well as those for your Soft and Chewy Sugar Free Granola Bars.

Reply

289 Gowri April 15, 2014

This filling is AMAZING. Just made it tonight. Blew me out of the water. I consider myself a foodie and a good cook, but never cease to be amazed at how creative, and sometimes simple, and always elegant your recipes are!

Reply

290 Jessica T April 19, 2014

Just made these tonight, but wrapped them in your delicious spelt tortillas. AH-mazing! Another ten star recipe–thanks so much!

Reply

291 renee May 19, 2014

Hi…I was wondering if you thought I could make these with yams instead? I would roast them as well, I am not a huge fan of butternut squash. thank you Renee

Reply

292 Fawn McCool May 19, 2014

FYI this is the ultimate toddler food. My 21 month old freaking LOVED this burrito (as did myself and the hubs!). I have shared it with my mom groups. Thank you Angela!

Reply

293 renee May 20, 2014

in follow up i used yam instead of squash…supper yummy! great reipie would make this again…thank you!

Reply

294 Joanne June 1, 2014

Just made this and it was delicious! Super easy. Will definitely make it again!

Reply

295 Anita June 17, 2014

Thanks Angela, another winning recipe! Thanks to you, my hubby is eating vegan… And enjoying it! He’s always loved his veggies, but your recipes are so hearty that he doesn’t miss the meat :) Really thankful for your creativity in the kitchen.

Reply

296 Jenna June 29, 2014

I’ve made this recipe twice and it is the most out of this world meal you will ever eat! It scratches every itch. It is glorious. Ambrosia. Insane. Outrageous. Just one of the best recipes ever – vegan or not. No carnivore on the face of this earth could take a bite of this burrito del cielo and turn away. It’s just ridiculously good. Amazing.

Reply

297 Donna July 13, 2014

This is delicious! Absolutely right in not omitting the daiya cheese. I used sweet potatoes because I love them. I also added raw corn on the cob for the same reason Angela would. Because I had it. I added some freshness and crispiness. I ate it on a sprouted grain tortilla. Yum!

Reply

298 Adam Wenzel July 19, 2014

There is a discrepancy in your recipe. Not a major issue, but thought i’d point it out.
In the directions below the ingredients it states to add the red pepper at the same time as the beans and rice. However in the directions that have the pictures it states to add the red pepper at the same time as the onion and garlic.

I followed the directions that are below the ingredients, not the ones that correspond with the photos. When I make this recipe again, I’d add red pepper at the same time as the onion and garlic. When I added it with the rice and beans, the peppers weren’t as tender as I’d like.

Reply

299 Scott July 27, 2014

I found your site yesterday. This is the first recipe I made, and the family loved it. The flavor was outstanding. One of the best things was the link to making brown rice. Now, I don’t know if it was just me being lucky or not, but my wife and 19 year old daughter pointed out it was the first firm (and not exploded / soggy brown rice I’ve made!

I look forward to trying more!

Reply

300 Laura August 20, 2014

One of my favourite recipes EVER! I’ve made it for so many guests and they’ve all been SO impressed. Thanks so much, Angela!!

Reply

301 Tracy September 14, 2014

I made this dish last night and it was a big hit among our family. My daughter (17) recently became a vegan. When she first broke this news to me, I was worried, truthfully scared for her decision. I knew she was a health conscience, animal lover, above all, self disciplined little grown-up. After I shared my concerns with her, she directed me to your website. I am a 50 year old Chinese American. In the past 30 some years, I shopped my 90% food at a local Chinese supermarket, 9% at Costco, less than 1% from Trader Joe’s, Vons, and other western supermarkets. ALL the ingredients you mentioned in ANY of your recipes are almost unknown to me. It was really hard in the beginning! The first thing I made for her was Granola bars for her school snack. It was a success considering a newcomer in this field. The second one was a big hit! It was Black Bean Butternut Squash Burrito. My son and husband even asked for second ones! The taste was gentle but rich. The color was beautiful!

I read your blogs everyday and appreciate your sharing thoughts with us. Thank you so much! I will continue learn from your experience. More importantly, I started to understand my daughter a little bit better and draw myself a little bit closer to her. She became more excited when she sat at the table with us and ate. I no longer a worried mom (though sometimes still). I am a encouraging and supportive family to her!

Reply

302 Neena September 25, 2014

Amazing post – I need to use my butternut squash and voilahhhh!! You have some incredible recipes!! really LOVE your blog!! =D

Reply

303 Millie October 1, 2014

Hello! I followed this link from the Freezer Meals page… Does avocado freeze and re-heat well for this recipe? I would think not but maybe someone has tried it?

Thanks!

Reply

304 Angela (Oh She Glows) October 2, 2014

usually it doesnt, so i would probably leave it out and add it just before serving :)

Reply

305 Kristen October 6, 2014

Do you think your cashew cheese sauce in your cookbook would be good on these in place of the cheese?

Reply

306 Kelly October 8, 2014

These were absolutely incredible! I made a batch for dinner tonight with a few adjustments ( 2 TBsp nutritional yeast instead of Daiya cheese, and a few dashes of liquid smoke topped with peach salsa). I am already looking forward to the leftovers for lunch tomorrow! Thanks for another great recipe!

Reply

307 Lindsey October 24, 2014

I found this post today. I was wondering if i could make a bunch of these possibly freeze them and thaw and heat them up when i wanted one? Or would it not be that great and a bad idea?

Reply

308 Angela (Oh She Glows) October 25, 2014

Hi Lindsey,

I haven’t tried it, but I have heard from blog readers that they freeze well.

Reply

309 Lauren Daniels November 29, 2014

OMG! Probably one of the best things I have ever tasted!!! I’m in heaven!! :):):)

Reply

310 Debbie Godschalk December 7, 2014

This is one of my FAVORITE dinners. DELICIOUS,SIMPLE and VEGAN. My 3 musts. Thank you.

Reply

311 Thomas January 8, 2015

This recipe looks great.

Just out of interest is the mixture freezable?

Thank you.

Reply

312 Jean October 6, 2015

Yes, I too wanted to know if the mixture is freezable.
I made this up last week and gave the excess to my sister-in-law. She said she liked it very much and could eat it all week. She lives alone and does not cook too often for herself because she does not have all of the ingredients. If it is freezable, I would make up a batch and freeze in individual servings for her. (I am going to make a batch for our annual pumpkinfest party–I am sure the vegetarians in the group will like it.) Thank you.

Reply

313 Nichole January 10, 2015

Just made this and was amazing. Thank you again for sharing your delicious recipes. I am so glad I came across your site.

Reply

314 Meredith February 16, 2015

This looks great but we can’t do soy. Could the vegan cheese used in the butternut squash mac ‘n cheese work here? Thanks for any suggestions!

Reply

315 Molly March 1, 2015

looking at these for freezing for baby…. do you wrap them and freeze them in the tortillas or just freeze the stuffing? Thanks!

Reply

316 cari main March 29, 2015

You could also use the large rectangle Persian bread (cut to size) as your wrap which is thinner and more delicate than a tortilla shell

Reply

317 Bryanna Ford May 16, 2015

This was one of the first vegan recipes I ever tried and years later I’m still making it weekly! Your blog opened me up to a world of delicious new food options and ideas. Thank you, thank you, thank you!!

Reply

318 Lindsey May 25, 2015

Has anyone tried using the filling to stuff peppers?

Reply

319 Rachel Page June 20, 2015

Awesome time saver! I tend to skip breakfast even though I know it’s the most important…… but that won’t be happening any more.

Reply

320 Jean October 2, 2015

I needed to make a meal for a friend who had some surgery. He and his wife are vegetarians. So I looked over your site and liked the idea of the Black Bean and Butternut Squash burrito–it being quite seasonal. I have it all prepared to deliver later this afternoon. I sampled the finished product and found it quite tasty with a bit of a zip. I do hope that they like it. What would it matter–if someone cooked and brought the meal for you, would you ever complain. Not me.

Reply

321 Barbara October 3, 2015

Thank you!!! <3

Reply

322 Amelie October 24, 2015

We just had them for lunch and they were beyond delicious! The squash adds so much to this recipe and I never would’ve thought to include it! Thanks for another fail proof recipe!

Reply

323 Kristy November 7, 2015

I wish I could find a gluten free tortilla that didn’t fall apart and tasted good. Any suggestions?

Reply

324 Cynthia November 19, 2015

I have made these several times for my family– hubby and 2 boys– and they love it. I’ve used butternut squash and sweet potato and I love both. I also throw in either kale or spinach. Thank you for the easy, delicious and healthy recipe!

Reply

325 pattinput December 16, 2015

These were delicious!

Reply

326 Sonja February 15, 2016

i didn’t have any butternut squash, but did have sweet potato! Used it in this receipe instead! It was amazing!!!

Reply

327 Lauren April 11, 2016

When you go to print the recipe, you get 17 pages of commments and no recipe!
Sucks… the recipe is good, but there has to be a way to print just the recipe! Annoyed!

Reply

328 Lauren April 11, 2016

When you go to print this recipe all you get is 17 pages of commentary.. Annoying as hell.
Recipe is good, but just long hand write it out because who wants 17 pgs of comments.

Reply

329 Olga April 26, 2016
Recipe Rating:

I would never think to pair butternut squash with beans. This was delicious, I added chili powder and lots of cilantro and some lime juice. Ended up eating the filling by itself instead of making a burrito.

Reply

330 Lucy May 17, 2016
Recipe Rating:

Another excellent recipe, why have I never thought to put butternut squash into a wrap before? Plus I found some great quinoa and chia wraps. So much food… food coma time need to lie down for a bit lol. I was worried that there didn’t seem like much seasoning, but it was perfectly balanced, the squash was delicious.

Reply

331 Angela Liddon May 19, 2016

It’s great to hear the burritos were a hit, Lucy!

Reply

Leave a Comment

Previous post:

Next post: