Butternut Squash & Black Bean Burritos

Serves 4-6


Squash and Blackbean Burrito

15 minPrep Time

45 minCook Time

1 hrTotal Time

Yields 1 Batch


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  • 1 Medium butternut squash, peeled, cubed, & roasted
  • 1/2 Cup uncooked short grain brown rice (yields: 1.5 cups cooked)
  • 1 Cup chopped onion
  • 2 Garlic cloves, minced
  • 1 Red pepper, chopped
  • 1 Teaspoon savory spice blend
  • 2 Teaspoon ground cumin
  • 1/4 Teaspoon cayenne pepper
  • 1 Can black beans (about 1.5-2 cups cooked), drained and rinsed
  • Nutritional Yeas sprinkles
  • Avocado & Hummus to taste
  • 4 tortilla wraps (large or x-large)
  • Avocado
  • Salsa
  • Vegan sour cream
  • Spinach/lettuce
  • Cilantro/corriander


  1. Preheat oven to 200°C/425°F
  2. Line a large glass dish with tinfoil.
  3. Season the squash and roast for 45 mins. or until tender.
  4. Cook brown rice
  5. In a large non stick frypan over medium-low heat fry the onion, and minced garlic. Sautee (adding in a little vegetable stock/water) for about 5 minutes,
  6. Stir well
  7. Season as desired
  8. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
  9. When butternut squash is tender remove from oven and cool slightly.
  10. Add 1.5 cups of the cooked butternut squash to the skillet and stir well.
  11. Mash some of the squash with a fork if too large.
  12. Add nutritional yeast, avocado slices or smashed avocado and heat another couple minutes.
  13. Add bean filling to tortilla along with toppings.
  14. Wrap and serve.


Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper

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