Looking for a hearty, plant-based meal that’s packed with flavor and easy to make? These Roasted Butternut Squash Burritos combine smoky spices, creamy vegan burrito sauce, and a savory black bean filling for a delicious twist on a classic favorite. Perfect for weeknight dinners or meal prep, this recipe is as satisfying as it is wholesome. Whether you’re a seasoned vegan or just looking to add more plant-based options to your table, these burritos are sure to become a new go-to!
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Blackbean and Butternut Squash Burritos
20
minutesIngredients
For the Butternut Squash:
1-2 tbsp olive oil
2 ½ cups butternut squash (about ½ a butternut squash), diced into 1-inch cubes
½ tbsp oregano
½ tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
For the Burrito Sauce:
1/2 cup vegan mayo
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp ground chipotle pepper
Juice of 1 lime
Salt and pepper to taste
For the Black Beans:
1 (15 oz) can black beans, rinsed
¼ cup cilantro, chopped
1 tbsp garlic, minced
¼ cup red onion, diced
¾ cup vegan cheese shreds (e.g., Daiya Cutting Board Blend)
¾ cup store-bought coleslaw mix
Additional Ingredients:
4 large flour tortillas
Avocado (optional)
Salsa (optional)
Directions
- Prepare the Butternut Squash:
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Peel the butternut squash and dice it into 1-inch cubes.
- In a small bowl, combine oregano, cumin, garlic powder, smoked paprika, salt, and pepper.
- Toss the squash cubes with olive oil and the spice blend until evenly coated.
- Spread the squash on the baking sheet in a single layer and bake for 15-20 minutes, or until tender and lightly browned.
- Make the Burrito Sauce:
- In a small bowl, whisk together vegan mayo, garlic powder, smoked paprika, ground chipotle pepper, lime juice, salt, and pepper.
- Adjust seasoning to taste and set aside.
- Prepare the Black Bean Filling:
- Drain and rinse the black beans.
- In a large bowl, combine black beans with 2-3 tbsp of the prepared Burrito Sauce.
- Mash the beans using a potato masher until about half the beans are mashed.
- Add cilantro, garlic, and red onion to the mashed beans.
- Mix in vegan cheese shreds and coleslaw mix, if using.
- Assemble the Burritos:
- Once the butternut squash is roasted, add it to the black bean mixture and stir to combine.
- Heat a large skillet over medium heat.
- Lay a tortilla flat on a clean surface. Spread 1 tbsp (or more) of the Burrito Sauce in the center of the tortilla.
- Add a generous portion of the black bean and squash mixture on top of the sauce.
- Fold the sides of the tortilla inward, then roll it tightly, starting from the side closest to you.
- Toast the Burritos:
- Place the rolled burrito seam-side down onto the hot skillet.
- Toast for 3-4 minutes on each side, or until the tortilla is golden brown and slightly crispy OR (pro-tip) bake them in the oven at 350 for about 7-8 mintues with a baking sheet on top so that both sides end up perfectly browned.
- Serve:
- Top the burritos with sliced avocado and salsa, if desired.
- Serve warm and enjoy!
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