Roasted Butternut Squash Burritos with Black Beans (Freezer-Friendly!)
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 vegan, they’re a perfect vegetarian dinner, or can be stashed in the freezer for busy days.
Servings 6
Calories 551kcal
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
- ½ 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
Instructions
- Preheat your oven to 200°C / 400°F.
- In a roasting pan, combine peeled and diced butternut squash, jalapeños, and diced onion.1 large butternut squash, 1 medium yellow onion, 1 medium jalapeño pepper
- 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.1 Tablespoon extra virgin olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
- 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.28 ounces black beans, 2 cups cooked quinoa, ½ cup fresh cilantro, 1 medium lime
- 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.6 large whole wheat tortillas, 1 cup shredded cheddar cheese
- Serve the burritos immediately, or toast them in a dry skillet or warm oven until crisp and golden.
Notes
- Burritos will last 2-3 months in the freezer.
- Microwave from frozen: Remove the foil, wrap the burrito in a damp paper towel, and microwave for 2–4 minutes, turning halfway through, until hot in the center.
- Oven from frozen: Keep the burrito wrapped in foil and bake at 350°F/180°C for 35–45 minutes, or until heated through.
- For a crisp tortilla: Finish the reheated burrito in a dry skillet for 1–2 minutes per side.
Nutrition
Calories: 551kcal | Carbohydrates: 86g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 816mg | Potassium: 1106mg | Fiber: 20g | Sugar: 7g | Vitamin A: 13878IU | Vitamin C: 34mg | Calcium: 337mg | Iron: 6mg