Black Bean and Butternut Squash Burritos

299 comments

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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?

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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.

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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.

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

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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.

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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.

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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.

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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.

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Fold in the sides:

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

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Monster hands, optional!

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

With a knife, slice through the centre.

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Somehow I managed to avoid explosion!

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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?

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It also makes a great salad topper too.

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…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.

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Have a great Monday!

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{ 299 comments… read them below or add one }

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!!

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K October 24, 2011

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

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LizAshlee October 24, 2011

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

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Kate October 24, 2011

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

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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!

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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!

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Blog is the New Black October 24, 2011

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

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Angela (Oh She Glows) October 24, 2011

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

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Kristen @ Popcorn on the Stove October 24, 2011

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

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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!

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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.

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Angela (Oh She Glows) October 24, 2011

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

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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!!

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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!

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Tatomme @ Fresh Potater October 24, 2011

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

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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!

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Angela (Oh She Glows) October 24, 2011

Thanks Cait!

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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!

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Lys October 24, 2011

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

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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.

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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!

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Angela (Oh She Glows) October 24, 2011

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

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OrganiKooK October 24, 2011

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

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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.

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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!

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Angela (Oh She Glows) October 24, 2011

heh mine was too :)

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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!

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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!

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Brittany *Sparkles* October 24, 2011

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

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Charlie October 24, 2011

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

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Christina October 24, 2011

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

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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!

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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!

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Liz @ Tip Top Shape October 24, 2011

This looks fantastic!!!

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Cat @Breakfast to Bed October 24, 2011

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

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Bronwyn October 24, 2011

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

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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

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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.

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Angela (Oh She Glows) October 24, 2011

That does sound delicious!

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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.

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Emily-Jane October 24, 2011

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

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Alex @ Raw Recovery October 24, 2011

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

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Angela (Oh She Glows) October 24, 2011

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

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kristin October 24, 2011

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

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Angela (Oh She Glows) October 24, 2011

Aww thanks Kristin! :)

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Stephanie @cookinfanatic October 24, 2011

Wow, these look absolutely amazing!!!!

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Heather October 24, 2011

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

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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.

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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!

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Angela (Oh She Glows) October 24, 2011

Enjoy!

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