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 (e.g., white rice)
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp pepper
- salt to taste
- 2 tbsp 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 in batches. Set aside.
In a large sauté pan over medium-low heat, coat the pan with oil, add garlic and onion, and cook until fragrant and onion has softened, about 2 minutes.
Add the 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 a tortilla, add 3/4 cup filling with desired amount of cheese if using, roll it up. Repeat for all tortillas.
To make them crispy, coat a pan with oil over medium heat, when sizzling, cook each burrito for 2 minutes on each side. Enjoy or freeze for later. Serve with sour cream and salsa.
