Black Bean & Butternut Squash Burritos 🖤🧡🖤🧡 Yummmmmmm. Burritos are the BEST aren’t they? Especially when you add some seasonal ingredients, like butternut squash. I’ll make a whole bunch , & pop the leftovers in the freezer. Save them for a lunch or a night when I’m not feeling particularly motivated. You gotta love a meal that keeps giving back 🥰. Enjoy the recipe ⬇️⬇️⬇️ & Happy Friday!!
What you need: 1 butternut squash diced 1/2 in cubes ( I bought mine precut, & cut them smaller) neutral oil, 2 cloves garlic minced, 1/2 red onion diced, 1 red pepper diced, 1 can black beans drained & rinsed,1 1/2 cups cooked grain of choice( I used white rice), 2 tsp cumin, 1 tsp oregano, 1/2 tsp pepper, salt, 2 tbl red wine vinegar, 1/2 cup chopped cilantro, 2 green onions chopped, 8 ten inch flour tortillas, vegan shredded cheese (optional) What you do:
1️⃣ Coat squash with 1 tsp oil, salt/pepper
2️⃣ Roast squash on parchment lined baking sheet at 400 for 30-35 min flipping half way or air fry at 400 for 12-15 min ( cooked in 2 batches). Set aside.
3️⃣ In large sauté pan over med/low heat, coat pan with oil, when warmed add garlic & onion, cook until fragrant & onion has softened about 2 min
4️⃣ Add pepper, beans, grain, and spices. Mix well and cook 2 min, then add vinegar, mix, turn off heat. Add cilantro, green onions, & squash. Adjust seasoning
5️⃣ Set up your tortilla, add 3/4 cup filling , with desired amount of cheese( optional)Roll them up. Repeat.
6️⃣To make them CRISPY, on medium coat pan with oil, when sizzling, cook 2 min on each side. Enjoy or freeze and enjoy later. Serve with sour cream & salsa 💚💚💚