These roasted butternut squash and black bean freezer burritos are nutritious, and delicious vegetarian burritos. A perfect make-ahead meal to have stashed in the freezer!
We are in the process of trying to buy a new apartment.
When we first found out I was pregnant we thought about moving, and then decided that it would be fine to stay in our one-bedroom place for a while. We love the area, love the apartment, and figured that the baby wouldn’t take up all that much room anyways. It's the Stockholm way.
Buuuut then we found out that our building is slated for this dreaded plumping upgrade construction project which would mean having no running water, no toilet, and no shower right around when we’d be bring a newborn into the home. And it would be like that for a couple of months. So yeah, we need to move.
The problem is, real estate in Stockholm has been on a ridiculous up-swing for several years now. This is good for us as sellers, but being that we’re looking to buy something bigger in the same market, it poses a challenge. And because demand far outweighs supply, every place we look at has gone to a bidding war, and everything we like ends up selling for around 30% over the asking price. So, we either need to find a way to increase our budget by 30%, or we need to reduce our expectations by 30%. Gah.
Last night I was a ball of stress over this. And then I gave myself a shake and reminded myself that I was working myself up over a luxury – owning a home in the center of a major European city with an excellent standard of living. And I’m sure it’ll all work out in the end. It usually does.
In the spirit of simplicity, making things easy for yourselves, and also the first of October (how’d that happen?!) I’ve got a recipe to share with y’all today that I’m really excited about – Roasted Butternut Squash and Black Bean Freezer Burritos!
It really doesn’t get much easier than this. Butternut squash gets roasted with some onions, a diced jalapeno (or two if you like things hot!) and spices. Then, you mash about half of the squash mixture right in the pan, stir in some black beans, cilantro, lime juice, and quinoa, and poof! Your filling is ready. A quick roll in a whole wheat tortilla and you've got some beautiful butternut squash and black bean burritos. On with a tinfoil security blanket, and into the freezer they go!
It actually annoys the heck out of me that I can’t call this recipe One-Pan Roasted Butternut Squash and Black Bean Freezer Burritos, since the quinoa is cooked separately. But I’m hoping you’ll forgive the extra dish to wash when your freezer is filled with these delicious, nutritious, and oh so satisfying freezer-friendly burritos.
Last week I had a rather large Jarrahdale pumpkin on my hands from the farmer’s market, so I used that instead and made a double batch. Now I’ve got freezer burritos for daaaaaaays, and let me tell you what a lifesaver that is on cranky, rushed mornings when I realized that I forgot to pack a lunch, or tired chilly evenings when I don’t feel like cooking dinner (aka, all the time these days).
So make some time for these seasonal and delicious butternut squash and black bean freezer burritos this weekend! I promise you won't regret it.
Butternut squash like the ones in these Roasted Butternut Squash and Black Bean Freezer Burritos are jam packed full of nutrients! Carotenes, the compound responsible for their colour, is a pre-cursor to vitamin A – important for our vision!
Butternut squash (and other yellow-fleshed winter squash) is also one of the richest available sources of plant based anti-inflammatory nutrients such as omega-3 fatty acids, which are important for a strong immune system. But in addition to that, winter squash are host to several important antioxidants such as carotenoids, vitamin C, and manganese. Add to that a good dose of blood-sugar regulating dietary fiber, vitamin B6, B2, copper, potassium, folate, vitamin K, magnesium, and niacin. Phew!
One year ago: Roasted Butternut Squash Soup with Coconut, Miso, and Lime
Three years ago: Cinnamon Roasted Apples
Four years ago: Baked Zucchini Fries
Five years ago: Smoked Tofu Gyoza
roasted butternut squash, black bean, and quinoa freezer burritos
Ingredients
- 1 large butternut squash peeled and diced
- 1 yellow onion diced
- 1 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
- Salt and pepper
- 2 cans 400g each black beans, rinsed and drained
- 2 cups cooked quinoa from about 1 cup uncooked
- ½ cup fresh cilantro chopped
- Juice of one lime
- 1 cup shredded cheddar cheese optional - vegans, leave this out
- 6 large whole wheat tortillas
Instructions
- Preheat your oven to 200°C / 400°F.
- In a roasting pan, combine butternut squash, jalapeños, and diced onion.
- Add olive oil, cumin, chili powder, smoked paprika, and a touch of salt and pepper. Give this a good mix so that everything is well seasoned.
- Place in the oven and roast for about 20 - 30 minutes, stirring once about half way through. The squash should be tender when the vegetables have finished roasting.
- Remove the roasting pan from the oven and roughly mash about half of the squash in the pan. You want some chunks and some mushy parts, which will help the burrito filling hold together.
- Add in the black beans, quinoa, cilantro, and lime juice directly to the pan. Stir to combine.
- Spoon about ⅙th of the mixture into a large whole wheat tortilla. Add a bit of cheese if desired. Fold the sides of the tortilla in, and roll up to form a burrito. Repeat with remaining filling.
- To prepare for freezing, wrap the burritos in tinfoil. Freeze in a single layer.
Notes
To reheat, either throw them in the oven right from frozen and bake until they are warmed through. Or, remove foil and microwave for 2-3 minutes.
Other freezer friendly wraps and burritos you might like:
Curried Cauliflower and Chickpea Wraps
Black Bean and Quinoa Freezer Burritos
Baked Pumpkin and Black Bean Quesadillas
Kimberly Adkison says
I just had a modified version of this for lunch and it was fantastic! I added a red pepper and a zucchini, used a red onion instead of yellow, and used delicata squash instead of butternut, which I love and only get this time of year verses butternut (which is great and always available). I added a dollop of chipotle hummus and sprinkled it with feta. So flavorful and filling. I think I'll put it in a pita for lunch tomorrow to change it up a bit. Thanks for giving us great recipes that are freezer friendly so if it is a hectic weekend we still can stay mindful during the week.
Katie Trant says
I wish we could get delicata squash here in Sweden! Sounds delicious, especially with that chipotle hummus in there. Glad you enjoyed these burritos as much as I do - I've had a huge batch in the freezer, and they've been saving my butt lately!
Anne T. says
Another great recipe! I'm really trying to avoid buying packaged frozen meals to take to work for lunch. Today is my day off, so I decided to give this recipe a try. The only problem was that I ate a burrito's worth of the filling while I was preparing the dish -- that blend of squash and black beans and quinoa with cilantro is delicious. But I still have a freezer bag full of burritos for the week ahead.
Katie Trant says
So glad you like them, Anne! And yes, that filling is delicious. I had one for lunch today and was thanking my past self for having made them and stashed them in the freezer. So much yum!
Emma {Emma's Little Kitchen} says
Oh Katie, we were renting when I found out we were expecting, and then our landlord sold our home and gacve us 30 days to vacate- its stressful!! You are suddenly aware of this tiny force that is wholly dependent on you 🙂 Good luck, and you are right, it will all work out in the end 🙂 Fab burritos, I love the addition of quinoa!!
Katie Trant says
I know what you mean! I feel like I've got two ticking time bombs... one is in my uterus, the other is this crazy construction project. But something will work out, I'm sure.
Julia says
Yaaaaay so exciting to have such a big change coming up!! You'll show us pictures of the new place once you've had a chance to settle in, right?!
Butternut squash has been roughly 40% of my diet lately....I just looooove it! I'm digging this idea of freezer burritos - such a great idea so make food ahead of time to have on hand for a quick lunch or dinner. Have a great weekend, dear!
Katie Trant says
I'll def share pictures, but first we have to find somewhere new! Hopefully things will work out soon enough 🙂
Kathryn says
Good luck with the house hunt - I'm sure the stress of trying to find a place and moving is the last thing that you need right now but hopefully it will all work out smoothly for you and you'll be settled into a new place in plenty of time for baby's arrival. Love the sound of these burritos too. The perfect thing to have on hand when life is getting a bit crazy!
Katie Trant says
I hope so too! We looked at a great place with a full sized freezer (swoon!) but it went waaaaay over our budget. But hopefully I'll have a new place with a big freezer to fill very soon!
Denise Carlin says
Hi Katie,
Congrats on your up and coming event...........BABY! I have lived in Europe and it can be difficult to find a place. What we learned to do was spread the word...........friends, co-workers and anyone else you can think of. Put it our there and it will happen. We found so many great apartments this way.
Hope you find something soon.
Peace,
Denise
Katie Trant says
That's what we advise people to do find a rental apartment, which is in many ways crazier than trying to buy something! But we're selling and buying, so have to go through the official channels unfortunately. But something will turn up!
Alissa says
Ack! No water for months is rough! I don't blame you for looking for a new place and I'm sure everything will work out and you'll find some place you love. 🙂
As for these burritos, awesome idea! I love the combination of butternut + black beans. Plus, every time I cook with butternut squash I end up with a bunch of extra squash to use up, so I love the idea of making a big batch of these and freezing some.
Katie Trant says
I know, I'm dreading it! I think if we haven't moved by then I may go home to Canada for a couple of months and stay with my parents. And yes! These are brilliant for using up leftover squash. Make lots and stash them away!