Black Bean and Butternut Squash Burritos

by Angela (Oh She Glows) on October 24, 2011

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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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4.3 from 10 reviews
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Black Bean and Butternut Squash Burritos

By

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

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.

Nutrition Information

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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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{ 32 comments… read them below or add one }

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Amelie October 24, 2015 at 2:58 pm

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!

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Kristy November 7, 2015 at 9:31 am

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

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Cynthia November 19, 2015 at 12:27 am

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!

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pattinput December 16, 2015 at 1:39 pm

These were delicious!

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Sonja February 15, 2016 at 5:29 pm

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

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Lauren April 11, 2016 at 5:45 pm

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!

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Lauren April 11, 2016 at 5:47 pm

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.

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Olga April 26, 2016 at 5:05 pm
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.

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Lucy May 17, 2016 at 1:54 pm
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.

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Angela Liddon May 19, 2016 at 8:03 am

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

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Nora October 19, 2016 at 5:36 am
Recipe Rating:

These were terrific! Definitely a keeper. The vegans and omnivores in the family all loved these.

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Cosmna November 29, 2016 at 11:13 pm
Recipe Rating:

I’ve made this last week and Angela was right, I couldn’t stop eating the filling…it was absolutely delicious!!!!! I ate it in a burrito and on a salad and it was perfect every single time!!! Will definitely make this again and you NEED to make this for your family! They will love it, guaranteed!!!!

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plasterers bristol December 6, 2016 at 2:10 pm

Oh my these just sound yummy. Love this type of food. Simon.

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Ivy January 13, 2017 at 6:10 pm
Recipe Rating:

Just made this recipe for me and my husband, it’s DELICIOUS! So flavourful, it really hits the spot. My husband isn’t vegan but he loves it too. Thank you for this wonderful recipe.

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Colleen January 17, 2017 at 7:47 pm
Recipe Rating:

These were FANTABULOUS!! (That’s right. I’m an educator using a made-up word and I don’t care. It’s the only word I can think of to describe how amazing these were!)
My son gave me a butternut squash from his garden months ago and having never baked them before, I wasn’t sure what to do with it. I googled a vegan gluten-free butternut squash recipe and I am beyond thrilled that this one turned up. SO STINKING GOOD! The balance of flavors in this recipe is sublime. I used gluten-free burrito wraps and crushed some avocado with lime juice, salt and pepper, garlic powder and onion powder and made a spread. Thank you for taking the time to share this amazing 10-star recipe! I will be making it again and again.

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Angela Liddon January 18, 2017 at 9:52 am

I’m so happy you loved the recipe, Colleen! Thanks for the wonderful comment. :)

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Sadie January 24, 2017 at 4:30 pm

Hubby & I just made these & they are amazing. Also tried them just with tortilla chips & it was good as well. Excited to try as a salad topper. This is being added to the list of meals to make for non-vegan friends to show them that being healthy tastes good. Might use nutritional yeast instead of Daiya to make it healthier since Daiya has so much oil in it. We used avocado & salsa. If anyone has a great recipe for cashew free & soy free vegan sour cream, please let me know!

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Angela Liddon January 24, 2017 at 4:42 pm

Hi Sadie, I’m glad to hear you enjoyed the recipe! In terms of vegan sour cream, you can always sub in sunflower seeds for cashews. I’ve found the sub isn’t exactly 1:1, though. For example, rather than soaking 1/2 cup of raw cashews overnight, draining, and then blending them with 1/2 of water, I’d suggest using 1/4 cup plus 2 tablespoons of soaked raw sunflower seeds (and then drain, rinse, and blend with 1/2 cup of water). Hope that helps!

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Elle Arr March 17, 2017 at 8:08 pm
Recipe Rating:

I loved this recipe!! I’m even writing about it on my blog and how much I loved it. Thank you for this recipe. I’m experimenting with vegan cuisine and my friend brought me to your website. I’m so happy that she did!!

Thanks Again,
Elle

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A-Train November 10, 2017 at 8:10 pm
Recipe Rating:

It was very yummy, but felt as if it needed something else.

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Angela (Oh She Glows) November 11, 2017 at 8:16 am

Thanks for letting me know…it’s been years since I’ve revisited this recipe, but I would like to. What about pickled jalapeños? Increase the spices?

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Julie W November 14, 2017 at 7:01 pm

Totally agree. I tinkered with the spices and flavors too. It was one note as is.

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Angela (Oh She Glows) November 15, 2017 at 8:09 am

This recipe is now 6 years old so I’m going to put it on my list of ones to revamp. Thanks for the feedback! :)

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Amelia November 14, 2017 at 2:20 pm

Love this recipe! I featured it on my blog: Gift Guide for Tiny + Off-Grid Living. Keep up the great cooking!

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Julie W November 14, 2017 at 7:00 pm
Recipe Rating:

This was really good. I had to tinker a bit with the flavor bc I found it a bit bland, and also added some lemon and lime to brighten it up. Overall really good and would make again! Thank you.

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Angela (Oh She Glows) November 15, 2017 at 8:09 am

Thanks Julie! :)

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Lindsey November 30, 2017 at 1:33 pm
Recipe Rating:

Has anyone tried freezing this filling and does it thaw and reheat well? I am currently planning on things to stock my freezer before my baby is due next month and I love this recipe and would love to have some filling on hand.

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Angela (Oh She Glows) December 1, 2017 at 7:37 am

Hi Lindsey, Congrats on your pregnancy! So exciting.
I think you could freeze this filling. I can’t see why not! I would probably cool it gently, and either place it in a freezer bag with the air sucked out or fill a freezer-safe container with it (I might even place some wrap covering the top to prevent freezer burn). I hope this helps. If you try it out I’d love to know how it goes!
Just a side note: I’m hoping to revamp this recipe in the future since it’s an older one. You may want to play around with the spices in the filling (chili powder or my 9 spice mix would be fun additions to the cumin powder) Just a thought!

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Lindsey December 5, 2017 at 12:45 pm

Thanks Angela. I will let you know!

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Lindsey January 10, 2018 at 6:42 pm

Update: I used the filling to make up small burritos (note that I used old cheddar cheese and not diaya) and they froze and reheated wonderfully. To thaw I cover with a damp paper towel and microwave them for 3 minutes at 50% power.

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Angela (Oh She Glows) January 11, 2018 at 12:24 pm

Hey Lindsey, Thanks so much for reporting back! That’s such a great tip. Thanks for sharing :)

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Joan December 3, 2017 at 3:00 pm

We grew about 10 nice Butternut Squash this summer and we’re still looking for nice recipes for them. This one served us well! We didn’t use the vegan cheese but used a sprinkle of nutritional yeast instead. This was delicious. Thank you Angela.

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