Tropical Squash And Black Bean 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.

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.

BUTTERNUT SQUASH BURRITOS



Butternut Squash Burritos image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 cups precut peeled butternut squash (about 1 pound), diced
Kosher salt
3 tablespoons unsalted butter
1 large red onion, finely chopped
1 tablespoon chili powder
1 15-ounce can pinto beans, drained and rinsed
2 cups frozen brown rice, thawed (or prepared brown rice)
8 large eggs
4 burrito-size flour tortillas
1 cup shredded cheddar cheese (about 4 ounces)
2 to 3 teaspoons chopped pickled jalapenos
Fresh salsa, for serving (optional)

Steps:

  • Combine the squash, 1/2 cup water and a pinch of salt in a large microwave-safe bowl; cover with plastic wrap and pierce to vent. Microwave, stirring once, until just tender, 15 minutes; drain.
  • Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft, 5 minutes; stir in the chili powder. Add the beans, rice and 1/2 cup water and simmer, stirring, until the liquid evaporates, about10 minutes. Transfer to a bowl and cover to keep warm.
  • Wipe out the skillet. Lightly beat the eggs in a bowl with a pinch of salt. Melt the remaining 1 tablespoon butter in the skillet over medium heat, then add the eggs and cook, stirring, until they start setting. Fold in the squash and cook until the eggs are set.
  • Warm the tortillas in a dry skillet or in the microwave. Divide the rice mixture, scrambled eggs, cheese and jalapenos among the tortillas. Fold up the bottoms, then fold in the sides and roll up. Serve with salsa.

Nutrition Facts : Calories 811 calorie, Fat 33 grams, SaturatedFat 16 grams, Cholesterol 94 milligrams, Sodium 1147 milligrams, Carbohydrate 94 grams, Fiber 12 grams, Protein 34 grams

SQUASH AND ZUCCHINI BURRITOS



Squash and Zucchini Burritos image

An easy recipe to throw together with your summer squash. Can be tailored to your tastes and fresh vegetables on hand. Great new way to use up summer squash from your garden or farmer's market. You can add fresh chopped cilantro to mixture before spooning into tortillas for a stronger flavored dish. Serve with sour cream, avocado, or salsa.

Provided by Heidi Sico

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, chopped
2 cloves garlic, pressed
2 zucchini, shredded
1 large yellow squash, shredded
½ red bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
1 cup green salsa
½ teaspoon ground cumin
½ teaspoon ground cayenne pepper
1 (8 ounce) package Mexican style shredded cheese blend, divided
6 burrito-size flour tortillas
1 (8 ounce) package Mexican style shredded cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  • Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
  • Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
  • Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.

Nutrition Facts : Calories 575 calories, Carbohydrate 48.1 g, Cholesterol 67.5 mg, Fat 34.7 g, Fiber 3.9 g, Protein 23.4 g, SaturatedFat 15.5 g, Sodium 1111.9 mg, Sugar 4.7 g

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY



Sweet Potato And Black Bean Burritos Recipe by Tasty image

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Categories     Lunch

Yield 3 servings

Number Of Ingredients 19

2 medium sweet potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon garlic powder
kosher salt, to taste
pepper, to taste
½ medium yellow onion, diced
1 jalapeño, seeded and diced
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
cayenne pepper, to taste
15 oz black beans, 1 can, drained and rinsed
¾ cup corn
3 large flour tortillas
lettuce, chopped, for serving
diced tomato, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
  • Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
  • To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams

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