Butternut Squash Burritos Recipes

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BLACK BEAN AND BUTTERNUT SQUASH BURRITOS



Black Bean and Butternut Squash Burritos image

Make and share this Black Bean and Butternut Squash Burritos recipe from Food.com.

Provided by Rachel

Categories     Lunch/Snacks

Time 1h15m

Yield 3 1/2 cups of filling, 4 serving(s)

Number Of Ingredients 17

1 medium butternut squash, peeled, cubed, and roasted
1/2 cup uncooked short grain brown rice (yields -- 1.5 cups cooked) or 1/2 cup basmati rice (yields -- 1.5 cups cooked)
1 -2 teaspoon olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 teaspoon kosher salt (to taste)
2 teaspoons ground cumin (to taste)
1/4 teaspoon cayenne pepper (to taste)
one 15-oz can black beans, drained and rinsed (about 1.5-2 cups cooked)
3/4 cup daiya cheese
4 flour tortillas (large or x-large)
1 avocado, optional toping
1/2 cup salsa, optional toping
8 ounces sour cream, optional toping
1 cup spinach or 1 cup lettuce, optional toping
1 tablespoon chopped fresh cilantro, optional toping

Steps:

  • 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 minutes or until tender. (You can do this a day ahead).
  • Cook rice
  • 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.
  • Add chopped red pepper, black beans, and cooked rice and sauté for another 10 minutes on low.
  • 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.
  • 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.
  • This recipe is from OhSheGlows.com - all credit to them and you can see step by step photos on their website.

GOURMET BUTTERNUT SQUASH BURRITOS RECIPE - (4.4/5)



Gourmet Butternut Squash Burritos Recipe - (4.4/5) image

Provided by dkanon

Number Of Ingredients 15

1 pork loin
1 tablespoon taco seasoning
1/2 tablespoon paprika
2 cups butternut squash, cubed
1 can black beans, drained and rinsed
2 to 3 tablespoon butter
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper, to taste
1 cup sour cream
1 medium size ripe avocado
1 to 2 teaspoon lime juice
Cojita cheese, crumbled
Mango salsa
Flour tortillas

Steps:

  • Bring pork loin to room temperature. Mix together the taco seasoning and paprika and rub all over the pork loin. Grill over medium heat until center is barely cooked but still tender. Let it sit for a few minutes off the grill, then sliced into bite size pieces. In a large fry pan, melt the butter over medium heat and stir in the chili powder, cumin, salt and pepper. Then add the butternut squash and toss to coat. When the squash begins to soften, add the drained and rinsed black beans. Cook together until squash is fork tender. Remove avocado from pit and shell into a medium size bowl. Add sour cream and lime juice. Blend with a hand mixer until creamy. Take a flour tortilla and top with a line down the center of butternut squash and black beans, then add pieces of the grilled pork loin. Top that with crumbled cojita cheese, mango salsa, and avocado sour cream. Fold the tortilla over the fillings.

BUTTERNUT SQUASH BURRITO BOWL



Butternut Squash Burrito Bowl image

This butternut squash burrito bowl is an easy-to-prep dinner that combines fresh ingredients with wholesome convenience foods. It comes together in just minutes and can be customized with everyone's favorite toppings. —Patricia Kukuc, Clearwater, Florida

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 package (10 ounces) frozen riced butternut squash
1 teaspoon olive oil
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric, optional
1 cup grape tomatoes, thinly sliced
1 medium ripe avocado, peeled and thinly sliced
2 green onions, thinly sliced
Optional: salsa, sour cream and shredded Colby-Monterey Jack cheese

Steps:

  • Prepare squash according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly browned, about 5 minutes. In a small saucepan combine beans, water, chili powder, cumin and if desired, turmeric. Cook and stir over medium heat until mixture is heated through and liquid is almost evaporated, about 5 minutes., Divide squash among 4 serving bowls. Top with bean mixture, corn, tomatoes, avocado, green onions and toppings of your choice.

Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

TROPICAL SQUASH AND BLACK BEAN BURRITOS



Tropical Squash and Black Bean Burritos image

The pineapple salsa in these hearty burritos gives you a taste of the tropics on a chilly day. Stuffed with black beans, butternut squash and spinach, they're a nutritious, delicious and fun dinner for any night. -Deanna McDonald, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 small butternut squash (about 2-1/2 pounds)
1 jar (16 ounces) pineapple salsa
1 can (15 ounces) black beans, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle pepper
6 whole wheat tortillas (8 inches), warmed
2 cups fresh baby spinach

Steps:

  • Halve squash lengthwise; remove seeds. Place in a microwave-safe dish, cut side down. Microwave, covered, on high until soft, 15-20 minutes; cool slightly., Meanwhile, in a saucepan, combine salsa and beans; heat through over medium heat, stirring occasionally., Scoop out squash pulp; place in a bowl. Mash until smooth; stir in seasonings. Spoon squash and salsa mixtures onto center of tortillas; top with spinach and roll up.

Nutrition Facts : Calories 290 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 692mg sodium, Carbohydrate 62g carbohydrate (13g sugars, Fiber 15g fiber), Protein 10g protein.

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2016-02-25 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. Cook brown rice (for directions, …
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