![IMG_3732 IMG_3732](/wp-content/uploads/2011/10/IMG_3732_thumb.jpg)
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?
![IMG_3729 IMG_3729](/wp-content/uploads/2011/10/IMG_3729_thumb.jpg)
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.
![IMG_3746 IMG_3746](/wp-content/uploads/2011/10/IMG_3746_thumb.jpg)
![Black Bean and Butternut Squash Burritos](https://ohsheglows.com/gs_images/2020/05/IMG_3732-768x768.jpg)
Black Bean and Butternut Squash Burritos
![](https://ohsheglows.com/wp-content/plugins/osg-recipes/images/ornament_long_artichoke.png)
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.
![IMG_3726 IMG_3726](/wp-content/uploads/2011/10/IMG_3726_thumb.jpg)
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.
![IMG_3620 IMG_3620](/wp-content/uploads/2011/10/IMG_3620_thumb.jpg)
Add your salt, seasonings, cooked beans and cooked rice:
![IMG_3621 IMG_3621](/wp-content/uploads/2011/10/IMG_3621_thumb.jpg)
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.
![IMG_3623 IMG_3623](/wp-content/uploads/2011/10/IMG_3623_thumb.jpg)
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.
![IMG_3624 IMG_3624](/wp-content/uploads/2011/10/IMG_3624_thumb.jpg)
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:
![IMG_3641 IMG_3641](/wp-content/uploads/2011/10/IMG_3641_thumb.jpg)
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.
![IMG_3658 IMG_3658](/wp-content/uploads/2011/10/IMG_3658_thumb.jpg)
Somehow I managed to avoid explosion!
![IMG_3742 IMG_3742](/wp-content/uploads/2011/10/IMG_3742_thumb.jpg)
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?
![IMG_3749 IMG_3749](/wp-content/uploads/2011/10/IMG_3749_thumb.jpg)
It also makes a great salad topper too.
![IMG_3754 IMG_3754](/wp-content/uploads/2011/10/IMG_3754_thumb.jpg)
…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.
![IMG_2428_thumb IMG_2428_thumb](/wp-content/uploads/2011/10/IMG_2428_thumb_thumb.jpg)
Have a great Monday!
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 ; )