Name: Roasted Butternut Squash Burritos with Black Beans (Freezer-Friendly!)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 large butternut squash (about 2lbs / 900g); 1 medium yellow onion (diced); 1 medium jalapeño pepper (de-seeded and finely diced); 1 Tablespoon extra virgin olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 28 ounces black beans (2 x 14-ounce cans, drained and rinsed); 2 cups cooked quinoa (from about 1 cup uncooked); ½ cup fresh cilantro (chopped); 1 medium lime (juiced ); 1 cup shredded cheddar cheese; 6 large whole wheat tortillas (You want burrito-sized tortillas here)

Servings

Prep Time30

Cook Time30

Total Time1

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5 from 2 votes

My Roasted Butternut Squash Burritos are filled with tender, spiced butternut squash, creamy black beans, protein-packed quinoa, fresh cilantro, lime, and sharp cheddar cheese. Hearty, satisfying, and easily made vegan, they’re perfect for a cozy vegetarian dinner and can also be stashed in the freezer for busy days.

Butternut squash burrito halves on a white plate

Dinner is all wrapped up

There are few things more satisfying than holding a warm, perfectly spiced, deeply nourishing burrito in your hands. I know you know what I mean. It's like holding a sleeping baby, but instead of a baby it's a cozy little burrito and you are about to take a bite out of it.

These Roasted Butternut Squash Burritos are seriously so good. Burritos are kind of a big deal around here (check HNL community-fave Black Bean and Quinoa Freezer Burritos and my personal fave Cheesy Bean and Rice Burritos for more), and when BNS season rolls around, I always roll up my sleeves and make a batch of these.

I mean, hello. These beauties are packed with tender roasted butternut squash, lots of black beans, just the right amount of quinoa, and delicious, melty cheese. The squash, onion, and jalapeño all roast on a sheet pan with cumin, chili powder, and smoked paprika until tender and caramelized around the edges, then get a squeeze of lime and a judicious amount of cilantro.

The result is sweet, smoky, savory, and hearty enough to make a proper meal, all bundled up in a wholegrain tortilla. And also, these burritos do freeze beautifully, so do your future self a favor and make a double batch.

Overhead photo of a butternut squash, black beans, onion, jalapeno, cilantro, shredded cheese, quinoa, spices, and wholegrain tortillas on a marble background.

Let's make butternut squash burritos together!

Ok my friend, let me show you how simple these are to make. You'll find detailed instructions and specific quantities for ingredients in the recipe card at the end of this post, but for now let's walk through it step-by-step.

Step 1: Cube + season the squash

Combine the butternut squash, jalapeños, and diced onion in a roasting pan or on a sheet pan. Add the olive oil and spices, and give everything a good mix.

Overhead photo of cubed butternut squash and diced onion tossed with spices on a sheet pan.

Place in the oven and roast for about 20-30 minutes, stirring once about halfway through. The squash should be nice and tender.

Step 2: Mash the squash

Remove the roasting pan from the oven and roughly mash about half of the squash in the pan — I use a fork for this. You want some chunks and some mash, which will help the burrito filling hold together.

Overhead photo of roasted butternut squash being mashed on a sheet pan.

Step 3: Add the black beans

Add in the black beans, quinoa, cilantro, and lime juice directly to the pan. Stir to combine everything.

Roasted butternut squash mixed together with black beans and quinoa on a sheet pan

This is a good opportunity to taste the squash mixture and see whether you need to adjust the seasonings at all.

Step 4: Roll 'em up!

Now you're ready to roll! Spoon about a sixth of the mixture onto a burrito-sized tortilla. Add a bit of cheese, then fold the sides of the tortilla in, and roll up to form a burrito.

Repeat with remaining filling until you've got your burritos all rolled up.

A burrito being rolled on a marble background

Step 5: Serve!

Will you look at those beauties?!

If you like you can toast them in a frying pan or in the oven to get the tortillas nice and crisp.

Six butternut squash burrito halves on a white platter

If you're going to freeze your butternut squash burritos, first ensure they are completely cool, then wrap them in aluminum foil and toss them into a freezer bag. They'll be good for up to three months in the freezer.

Two butternut squash burrito halves with black beans and cheese

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5 from 2 votes