Black Bean and Butternut Squash Burritos
Ingredients
- 1 butternut squash, diced into 1/2 inch cubes
- Neutral oil
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 1 red pepper, diced
- 1 can black beans, drained and rinsed
- 1 1/2 cups cooked grain of choice
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- Salt to taste
- 2 tablespoons red wine vinegar
- 1/2 cup chopped cilantro
- 2 green onions, chopped
- 8 ten-inch flour tortillas
- Vegan shredded cheese (optional)
Preparation
Coat the squash with 1 teaspoon oil, salt, and pepper.
Roast the squash on a parchment-lined baking sheet at 400 degrees Fahrenheit for 30-35 minutes, flipping halfway, or air fry at 400 degrees for 12-15 minutes in batches, then set aside.
In a large sauté pan over medium-low heat, coat the pan with oil, and when warmed, add garlic and onion, cooking until fragrant and the onion has softened, about 2 minutes.
Add pepper, beans, grain, and spices, mix well, and cook for 2 minutes, then add vinegar, mix, turn off heat, and add cilantro, green onions, and squash, then adjust seasoning.
Set up a tortilla, add 3/4 cup filling with desired amount of cheese if using, and roll it up, then repeat for the remaining tortillas.
To make them crispy, on medium heat, coat a pan with oil, and when sizzling, cook each burrito for 2 minutes on each side.
Enjoy immediately or freeze for later, and serve with sour cream and salsa.
