Vegan Black Bean & Butternut Squash Burritos are a flavorful and nutrient-packed delight, featuring a hearty filling of spiced black beans and roasted butternut squash. The combination of savory black beans and sweet, caramelized squash creates a satisfying balance of flavors and textures within the warm tortilla. These plant-based burritos not only showcase the versatility of ingredients but also offer a deliciously wholesome alternative to traditional burrito fillings.
Ingredients:
- 1 butternut squash diced 1/2 in cubes ( I bought mine precut, & cut them smaller) neutral oil
- 2 cloves garlic minced
- 1/2 red onion diced
- 1 red pepper diced
- 1 can black beans drained & rinsed
- 1 1/2 cups cooked grain of choice( Used white rice)
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp pepper
- salt
- 2 tbl red wine vinegar
- 1/2 cup chopped cilantro
- 2 green onions chopped
- 8 ten inch flour tortillas
- Vegan shredded cheese (optional)
Instructions:
- Coat squash with 1 tsp oil, salt/pepper
- Roast squash on parchment lined baking sheet at 400 for 30-35 min flipping half way or air fry at 400 for 12-15 min ( cooked in 2 batches). Set aside.
- In large sauté pan over med/low heat, coat pan with oil, when warmed add garlic & onion, cook until fragrant & onion has softened about 2 min
- Add pepper, beans, grain, and spices. Mix well and cook 2 min, then add vinegar, mix, turn off heat.
- Add cilantro, green onions, & squash. Adjust seasoning
- Set up your tortilla, add 3/4 cup filling , with desired amount of cheese( optional)Roll them up. Repeat.
- To make them CRISPY, on medium coat pan with oil, when sizzling, cook 2 min on each side.
- Serve with sour cream & salsa.
