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
- 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 squash with 1 teaspoon oil, salt and pepper.
Roast squash on parchment lined baking sheet at 400 degrees for 30-35 minutes flipping halfway or air fry at 400 degrees for 12-15 minutes in batches. Set aside.
In large sauté pan over medium-low heat, coat pan with oil, when warmed add garlic and onion, cook until fragrant and onion has softened about 2 minutes.
Add pepper, beans, grain, and spices. Mix well and cook 2 minutes, then add vinegar, mix, turn off heat. Add cilantro, green onions, and squash. Adjust seasoning.
Set up your tortilla, add 3/4 cup filling with desired amount of cheese if using. Roll them up. Repeat.
To make them crispy, on medium heat coat pan with oil, when sizzling, cook 2 minutes on each side. Enjoy or freeze and enjoy later. Serve with sour cream and salsa.
