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 (white rice used)
- 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°F for 30-35 minutes, flipping halfway, or air fry at 400°F for 12-15 minutes (cooked in 2 batches). Set aside.
In a large sauté pan over medium-low heat, coat the pan with oil, and 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 for 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 (optional), roll them up. Repeat.
To make them crispy, on medium heat coat pan with oil, and when sizzling, cook for 2 minutes on each side. Enjoy or freeze and enjoy later. Serve with sour cream and salsa.
