Black Bean & Butternut Squash Burritos

These black bean and butternut squash burritos are divine. I’d love to say that this recipe is paleo, but the truth is, I like carbs far too much. However, this is a delicious clean eating recipe. It’s vegetarian, and vegan, and so naturally, Mr. Man insists that the best way to eat it is with meat. He added leftover taco meat to his. He’s happy, I’m happy, and this recipe… well if this recipe COULD be happy, it WOULD be happy. Instead, this recipe is delicious. Mouth wateringly delicious. Unapologetically delicious. And you too can make some!

It’s modified from the recipe posted in 2011 from OhSheGlows – and amazing!

Black Bean & Butternut Squash Burritos from SalmonAtSeven.com.

 

Black Bean & Butternut Squash Burritos

Recipe Type: Vegan Healthy Main Course
Cuisine: American Contemporary
Author: Erin @ SalmonAtSeven
Prep time:
Cook time:
Total time:
Serves: 6
Delicious and unapologetically nutritious vegan burritos. Modified from ohsheglows.com.
Ingredients
  • 2 cups cubed butternut squash, roasted with olive oil
  • 1.5 cups cooked brown rice
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 bell pepper, chopped
  • 1 tsp kosher salt, or to taste
  • 2 tsp ground cumin, or to taste
  • 1/4 tsp cayenne pepper, or to taste
  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • tortillas
  • avocado
  • salsa
  • cilantro
Instructions
  1. In a large skillet over medium heat, add oil, onion, and minced garlic.
  2. Stir together for 5 minutes.
  3. Add salt, cumin and cayenne and mix thoroughly.
  4. Add the bell pepper, beans, and cooked rice and sauté for 15 minutes on low.
  5. Add the cooked butternut squash to the skillet along with the rice and stir well.
  6. Divide contents by into six portions, put in wraps and serve with toppings.

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