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?
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.
Oh She Glows
Black Bean and Butternut Squash Burritos
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
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 of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)
1. Preheat oven to 425F 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 b’nut 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.
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.
Add your salt, seasonings, cooked beans and cooked rice:
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.
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.
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.
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.
Fold in the sides:
Take the end closest to you and wrap it over and tuck underneath the filling.
Monster hands, optional!
Now finish rolling the wrap until the lose end is on the bottom.
With a knife, slice through the centre.
Somehow I managed to avoid explosion!
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?
It also makes a great salad topper too.
…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.
Have a great Monday!
{ 257 comments… read them below or add one }
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.
these look really good! I love burritos… an easy go to meal that is healthy and filling.
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 :)
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!). :)
Love this recipe! For sure making this for lunch very soon! Yum :)
These look incredible! Will be trying this recipe soon, thanks for sharing!
yum!!! This looks amazing!
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!
O.M.G.
yespleaseinmymouth.
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!
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!
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. :)
Thanks Jen :) I hope your lunch was great!
Oh it was! I got envious glances from my co-workers as I poured the creamy avocado sauce over my pasta…yum! ;)
haha nice :)
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!
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
Wow that’s great to hear Maggie!
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. :)
one more smiley face because clearly I did not do enough above, ha- hehe! :) :)
haha you can never have too many smileys!
Enjoy the burritos if you make ‘em :)
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!
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.
Thanks for the tip! I was thinking about grilling them in my waffle iron…do you think that would work too?
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.
I’ll have to try it!
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.
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!
No I haven’t, but I was just wondering yesterday if they could be roasted…
I love that idea for a burrito filling! Butternut squash makes any fall meal more delicious.
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?
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/
Yum! I’ll probably use the potato suggestion since I’m not into squash, but these look delicious!
I love the use of pumpkin in the burritos…must try this!
What a brilliant idea! I bet those taste amazing. They sure look amazing!
oh wow, these look fantastic! my boyfriend hates squash though… thinking about using sweet potatoes instead! yum!
I love this fall twist on burritos. Any filling I can stuff into a tortilla, I’m down!
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 :)
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!
Great idea :) I was thinking sunflower seeds would be nice too!
Can’t wait to try these!
yess!!! we have company coming on Friday…this is totally gonna be dinner!! :)
umm random, but where did you get your t-shirt?? lol. I LOVE it!!
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 :)
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!
Nope but next time I might throw them into the waffle iron…heh
These look insane! Love the colors and the fact that the rice is mixed in
oh gosh, i’m eating lunch and that makes me hungry!!!
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. :)
I think that was the first time I have ever rolled a wrap successfully…heh ;)
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.
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!
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!!
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 ; )
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