Butternut Squash Bean Burritos Recipe
These Butternut Squash Bean Burritos combine the natural sweetness of tender butternut squash with hearty black beans, sautéed onions, and bell peppers for a deliciously nutritious vegetarian meal. Enhanced with garlic, cumin, and creamy avocado, these burritos offer a satisfying blend of flavors and textures. Perfect for a quick lunch or dinner and easily customizable with your favorite toppings like salsa or cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 burritos 1x
- Category: Lunch, Dinner, Vegetarian
- Method: Sautéing and assembling
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 1 small red onion, sliced
- 1 red or green bell pepper, sliced
- 3 large cloves garlic, minced
- 10 ounces frozen or cooked butternut squash cubes
- 1 large avocado, pitted, peeled, and sliced
- Cilantro (optional, for garnish)
Pantry Items
- 2 tablespoons vegetable oil
- ½ teaspoon ground cumin
- 1 (15-ounce) can black or vegetarian refried beans
- 2 flour burrito-size tortillas, warmed
- Salsa or hot sauce (optional, for serving)
Instructions
- Prepare Vegetables: In a large pan over medium-high heat, heat the vegetable oil. Add the sliced red onion and bell pepper, sautéing for about 3 minutes until they start to soften.
- Cook Butternut Squash and Spices: Add the minced garlic, butternut squash cubes, and ground cumin to the pan. Continue to sauté for an additional 5 minutes, stirring frequently until the vegetables are tender and the squash is cooked through.
- Assemble Burritos: Lay out the warmed tortillas on a clean surface. Divide the butternut squash and vegetable mixture evenly between the two tortillas.
- Add Beans and Avocado: Spoon a generous dollop of the refried beans onto each tortilla, then top with slices of avocado. Add cilantro, salsa, or hot sauce if desired for extra flavor.
- Roll the Burritos: Carefully roll each tortilla tightly around the filling to form burritos. Serve immediately while warm.
Notes
- You can use fresh butternut squash cubes if preferred; just roast or boil them until tender before adding to the sauté.
- For a vegan version, ensure the tortillas and refried beans contain no animal products.
- Warm the tortillas before assembling to make them more pliable and easier to roll.
- Feel free to add extras like shredded cheese, sour cream, or rice to customize your burritos.
- Leftover filling can be stored in the refrigerator for up to 3 days and reheated for quick meals.
Nutrition
- Serving Size: 1 burrito
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 0 mg
Keywords: butternut squash burrito, vegetarian burrito, black bean burrito, healthy burrito recipe, easy vegetarian dinner
