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.
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Black Bean and Butternut Squash Burritos
Yield
4 burritos or 3.5 cups of filling
Prep time
Cook time
Total time
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.
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
- 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.
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!
I found your site yesterday. This is the first recipe I made, and the family loved it. The flavor was outstanding. One of the best things was the link to making brown rice. Now, I don’t know if it was just me being lucky or not, but my wife and 19 year old daughter pointed out it was the first firm (and not exploded / soggy brown rice I’ve made!
I look forward to trying more!
One of my favourite recipes EVER! I’ve made it for so many guests and they’ve all been SO impressed. Thanks so much, Angela!!
I made this dish last night and it was a big hit among our family. My daughter (17) recently became a vegan. When she first broke this news to me, I was worried, truthfully scared for her decision. I knew she was a health conscience, animal lover, above all, self disciplined little grown-up. After I shared my concerns with her, she directed me to your website. I am a 50 year old Chinese American. In the past 30 some years, I shopped my 90% food at a local Chinese supermarket, 9% at Costco, less than 1% from Trader Joe’s, Vons, and other western supermarkets. ALL the ingredients you mentioned in ANY of your recipes are almost unknown to me. It was really hard in the beginning! The first thing I made for her was Granola bars for her school snack. It was a success considering a newcomer in this field. The second one was a big hit! It was Black Bean Butternut Squash Burrito. My son and husband even asked for second ones! The taste was gentle but rich. The color was beautiful!
I read your blogs everyday and appreciate your sharing thoughts with us. Thank you so much! I will continue learn from your experience. More importantly, I started to understand my daughter a little bit better and draw myself a little bit closer to her. She became more excited when she sat at the table with us and ate. I no longer a worried mom (though sometimes still). I am a encouraging and supportive family to her!
Amazing post – I need to use my butternut squash and voilahhhh!! You have some incredible recipes!! really LOVE your blog!! =D
Hello! I followed this link from the Freezer Meals page… Does avocado freeze and re-heat well for this recipe? I would think not but maybe someone has tried it?
Thanks!
usually it doesnt, so i would probably leave it out and add it just before serving :)
Do you think your cashew cheese sauce in your cookbook would be good on these in place of the cheese?
These were absolutely incredible! I made a batch for dinner tonight with a few adjustments ( 2 TBsp nutritional yeast instead of Daiya cheese, and a few dashes of liquid smoke topped with peach salsa). I am already looking forward to the leftovers for lunch tomorrow! Thanks for another great recipe!
I found this post today. I was wondering if i could make a bunch of these possibly freeze them and thaw and heat them up when i wanted one? Or would it not be that great and a bad idea?
Hi Lindsey,
I haven’t tried it, but I have heard from blog readers that they freeze well.
OMG! Probably one of the best things I have ever tasted!!! I’m in heaven!! :):):)
This is one of my FAVORITE dinners. DELICIOUS,SIMPLE and VEGAN. My 3 musts. Thank you.
This recipe looks great.
Just out of interest is the mixture freezable?
Thank you.
Yes, I too wanted to know if the mixture is freezable.
I made this up last week and gave the excess to my sister-in-law. She said she liked it very much and could eat it all week. She lives alone and does not cook too often for herself because she does not have all of the ingredients. If it is freezable, I would make up a batch and freeze in individual servings for her. (I am going to make a batch for our annual pumpkinfest party–I am sure the vegetarians in the group will like it.) Thank you.
Just made this and was amazing. Thank you again for sharing your delicious recipes. I am so glad I came across your site.
This looks great but we can’t do soy. Could the vegan cheese used in the butternut squash mac ‘n cheese work here? Thanks for any suggestions!
looking at these for freezing for baby…. do you wrap them and freeze them in the tortillas or just freeze the stuffing? Thanks!
You could also use the large rectangle Persian bread (cut to size) as your wrap which is thinner and more delicate than a tortilla shell
This was one of the first vegan recipes I ever tried and years later I’m still making it weekly! Your blog opened me up to a world of delicious new food options and ideas. Thank you, thank you, thank you!!
Has anyone tried using the filling to stuff peppers?
Awesome time saver! I tend to skip breakfast even though I know it’s the most important…… but that won’t be happening any more.
I needed to make a meal for a friend who had some surgery. He and his wife are vegetarians. So I looked over your site and liked the idea of the Black Bean and Butternut Squash burrito–it being quite seasonal. I have it all prepared to deliver later this afternoon. I sampled the finished product and found it quite tasty with a bit of a zip. I do hope that they like it. What would it matter–if someone cooked and brought the meal for you, would you ever complain. Not me.
Thank you!!! <3