Butternut Squash & Black Bean Burritos (Oh She Glows)

My husband is a burrito FIEND. He was addicted to the frozen Amy’s burrito’s, but those get expensive when you eat 3 a day haha.

He’s made this recipe so many times, and will make a triple batch and then freeze then so he can grab them and bring them to work. If you put them in the oven/toaster oven they reheat great, but they do get slightly soggy if you reheat in the microwave (my husband doesn't mind at all, so he microwaves them). This recipe has Daiya cheese in it (which my husband likes, but I don’t), but you can totally just omit the cheese and it will still taste good. The filling is so good that when my husband makes it normally make myself a bowl to eat before he adds the cheese and starts filling the burritos :)

It you’re not going to freeze them, you can add things like lettuce, avocado, and salsa - they would be great to serve at a big casual family lunch!

The recipe is by Oh She Glows, and can be found below, or on their website here.

Ingredients:

  • 1 medium butternut squash, peeled, cubed, & roasted

  • 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)

  • 1-2 tsp olive oil

  • 1 cup chopped sweet onion

  • 2 garlic cloves, minced

  • 1 red pepper, chopped

  • 1 tsp kosher salt, or to taste

  • 2 tsp ground cumin, or to taste

  • 1/4 tsp cayenne pepper, or to taste

  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed

  • 3/4 cup Daiya cheese

  • 4 tortilla wraps (large or x-large)

Directions:

  1. Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

  2. Cook brown rice

  3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

  4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

  5. When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.

  6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper