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Black Bean and Butternut Squash Burritos

  19 rater(s)

We can almost guarantee that you’ve never had butternut squash like this. The inherent sweetness pairs beautifully with the fragrant aroma of the cumin and the spice of the cayenne. Wrap all of that deliciousness up in a tortilla with black beans, brown rice, avocado, tomato, and lettuce, and you’ve got yourself a filling burrito.

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h


For the Burritos

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 tsp. olive oil
  • 1 1/2 c cooked brown rice
  • 1 tsp. olive oil
  • 1 c sweet onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. sea salt, or to taste
  • 2 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 1 red bell pepper, chopped
  • 1 (15 oz.) can organic black beans, drained and rinsed

For the Assembly

  • 4 large tortilla wraps (10- to 12-inch tortillas)
  • 1 avocado, pitted, peeled, and diced
  • 1 Roma tomato, diced
  • 1 c shredded cabbage


For the Burritos

  1. Preheat your oven to 425º F and line a baking sheet with a silicone mat or tin foil. Scatter the squash across the baking sheet and drizzle with olive oil. Season with a pinch of sea salt and pepper.
  2. Bake the squash in the oven for about 40 minutes, or until fork-tender.
  3. While the squash is cooking, warm the olive oil in a large pan over medium heat. Add the onion and minced garlic and cook until fragrant and translucent (about 3-5 minutes). Season with sea salt, cumin, and cayenne and cook for one minute.
  4. Add the chopped red bell pepper, black beans, and cooked rice to the pan and sauté for another 10 mins over low heat, stirring occasionally. Remove from the heat when done cooking and set aside.
  5. When the squash is tender, remove it from the oven and let it cool slightly (about 5 minutes). Spoon the butternut squash into a bowl and mash it with a fork or a potato masher. Once you mash the squash, add it to the pan with the rice and black bean mixture. Mix well to incorporate.

For the Assembly

  1. Warm the tortillas and prepare your filling ingredients.
  2. Spoon about 3/4 cup of the mixture into the center of each tortilla. Add a little avocado, tomato, and lettuce to each tortilla. Roll them up into burritos, plate, and enjoy.