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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{ 50 comments… read them below or add one }

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Elisabetta October 24, 2011 at 7:54 am

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 at 7:59 am

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

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LizAshlee October 24, 2011 at 7:59 am

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 at 8:04 am

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

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Alayna @ Thyme Bombe October 24, 2011 at 8:11 am

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 at 2:42 am

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 at 8:12 am

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

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Angela (Oh She Glows) October 24, 2011 at 8:12 pm

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 at 8:12 am

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 at 8:13 am

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 at 8:14 am

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 at 9:00 am

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

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Jennifer @ Peanut Butter and Peppers October 24, 2011 at 8:24 am

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 at 8:28 am

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 at 8:31 am

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

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Cait's Plate October 24, 2011 at 8:32 am

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 at 9:01 am

Thanks Cait!

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Zestful Lou October 24, 2011 at 8:33 am

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 at 8:33 am

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

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jenna October 24, 2011 at 8:35 am

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 at 8:38 am

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 at 8:12 pm

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 at 8:38 am

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 at 8:38 am

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 at 8:43 am

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 at 9:01 am

heh mine was too :)

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Meredith October 24, 2011 at 8:47 am

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 at 8:52 am

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 at 9:05 am

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

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Charlie October 24, 2011 at 9:09 am

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

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Christina October 24, 2011 at 9:10 am

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 at 9:13 am

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 at 9:18 am

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 at 9:19 am

This looks fantastic!!!

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Cat @Breakfast to Bed October 24, 2011 at 9:19 am

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

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Bronwyn October 24, 2011 at 9:24 am

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

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Jaclyn T October 24, 2011 at 9:33 am

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 at 9:36 am

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 at 8:13 pm

That does sound delicious!

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Sara October 24, 2011 at 9:36 am

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 at 9:38 am

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

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Alex @ Raw Recovery October 24, 2011 at 9:54 am

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 at 8:13 pm

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

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kristin October 24, 2011 at 9:54 am

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 at 8:14 pm

Aww thanks Kristin! :)

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Stephanie @cookinfanatic October 24, 2011 at 9:59 am

Wow, these look absolutely amazing!!!!

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Heather October 24, 2011 at 10:05 am

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

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Carolyn @ HealthKitten.com October 24, 2011 at 10:08 am

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 at 10:09 am

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 at 8:14 pm

Enjoy!

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