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.
Black Bean and Butternut Squash Burritos
4 burritos or 3.5 cups of filling
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.
- 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)
- vegan sour cream
- 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.
- Cook brown rice (for directions, see here)
- 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.
- Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
- 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.
- 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(click to expand)
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!
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!!
This is a great autumn recipe using my favourite squash!
Looks great, must try!
Wow, these look wonderful..perfect time of year for a delicious, hearty burrito! Hope you had a great weekend!
I almost made burritos yesterday but im glad i saw these they look amazing!
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!
Alayna I just had to comment because my husband is the same way! Mexican food nearly every day, ha!
Before even reading the recipe, I starred this one! Sounds amazing!
I hope you enjoy them! :) We just polished ours off tonight…so sad!
This looks amazing! I love burritos so I am totally going to try this :)
I LOVE using squash in burritos– it melds so well with beans and avocado!!! This looks awesome!
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.
I’ll keep your fitness post in mind :)
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!!
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!
Mmmm, looks amazing…especially in this rainy fall weather!
Oh my. You just solidified my dinner plans for tonight! These look incredible as usual Angela – and the photography is BEAUTIFUL!
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!
I think I may have to leave work now to make this! Haha.
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.
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!
I feel the same way Judy. Once the filling is made, it’s amazing for leftovers too!
Oh my gosh, those look so yummy! I will definitely be cooking up some of those!!
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.
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!
heh mine was too :)
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!
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!
I’m so hungry now… lunch is so far away!!
These burritos look sooo good! I can never have too much butternut squash ;).
I’m the worst burrito wrapper! I’ve never had butternut squash in a burrito, looks yummy!
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!
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!
This looks fantastic!!!
I really want to use this as enchillada stuffing. So yummy looking.
OH my deliciousness! These look AMAZING. I’ll have to give them a try.
I need to try this! Thanks for sharing!
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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.
That does sound delicious!
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.
i love black bean burritos! i will definitely be giving this a try.
That sounds like a really interesting combination of flavors. Maybe you could make a vegan breakfast burrito?
Funny you mention that because I was thinking about that yesterday…would be fun!
What would I do without this blog???? I love it. You make going vegan so easy!
Aww thanks Kristin! :)
Wow, these look absolutely amazing!!!!
Holy yum! The colors alone in this burrito are making my mouth water. :-)
WOW! I know what I’m doing tonight: roasting squash to make these tomorrow night! Might have to add some jalapeno for more heat.
Your Recipe has perfect timing… I have a butternut squash waiting to be cooked on my kitchen counter. Looks amazing!! Thank you!
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!
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!