Butternut Squash Bean Burritos

Yield: 4–6 large burritos
Time: ~45 minutes total

Ingredients

Roasted Butternut Squash

• 3 cups butternut squash, peeled and cut into ½-inch cubes

• 1½ tablespoons olive oil

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder

• ¼ teaspoon garlic powder

• Optional: pinch of cayenne for heat

Bean Filling

• 1 tablespoon olive oil

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 can (15 oz / 425 g) black beans, drained and rinsed

• 1 can (15 oz / 425 g) pinto beans, drained and rinsed

• ½ teaspoon ground cumin

• ½ teaspoon chili powder

• ¼ teaspoon dried oregano

• Salt and black pepper to taste

• 2–3 tablespoons water or vegetable broth

• Juice of ½ lime

Burrito Assembly

• 4–6 large flour tortillas (10–12 inch)

• 1 cup cooked rice (cilantro-lime rice works great)

• 1 cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)

• Optional add-ins:

  • Salsa or pico de gallo

  • Sour cream or crema

  • Avocado or guacamole

  • Shredded lettuce

  • Fresh cilantro

Instructions

1. Roast the Butternut Squash

1. Preheat oven to 425°F / 220°C.

2. Toss squash with olive oil, salt, pepper, cumin, smoked paprika, chili powder, garlic powder, and cayenne if using.

3. Spread in a single layer on a baking sheet.

4. Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized on the edges.

5. Remove from oven and set aside.

2. Prepare the Bean Filling

1. Heat olive oil in a skillet over medium heat.

2. Add diced onion and cook 4–5 minutes until soft and translucent.

3. Add garlic and cook 30 seconds, until fragrant.

4. Stir in black beans, pinto beans, cumin, chili powder, oregano, salt, and pepper.

5. Add water or broth and simmer 5–7 minutes, stirring occasionally.

6. Lightly mash about one-third of the beans with the back of a spoon to thicken the mixture.

7. Stir in lime juice and remove from heat.

3. Combine Filling

Gently fold the roasted butternut squash into the bean mixture. Taste and adjust seasoning if needed (more salt, lime, or spice).

4. Warm Tortillas

Warm tortillas in a dry skillet or microwave until soft and pliable.

5. Assemble Burritos

1. Lay a tortilla flat.

2. Add:

   • ¼ cup rice

   • ½–¾ cup squash-bean mixture

   • Cheese and desired toppings

3. Fold sides inward, then roll tightly from the bottom up.

6. Optional: Crisp the Burritos

For crispy burritos:

1. Heat a lightly oiled skillet over medium heat.

2. Place burritos seam-side down.

3. Cook 2–3 minutes per side until golden and crisp.

Storage & Meal Prep

• Refrigerator: Up to 4 days (wrap tightly).

• Freezer: Up to 2 months (wrap in foil, then freezer bag).

• Reheat in oven at 375°F / 190°C or in a skillet for best texture.

Variations

• Spicy: Add chipotle in adobo or hot sauce to the bean mix.

• Protein boost: Add crumbled tofu or tempeh seasoned with taco spices.

• Low-carb: Serve filling in a bowl or lettuce wraps instead of tortillas.