BLACK BEAN AND BUTTERNUT SQUASH BURRITOS
Make and share this Black Bean and Butternut Squash Burritos recipe from Food.com.
Provided by Rachel
Categories Lunch/Snacks
Time 1h15m
Yield 3 1/2 cups of filling, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 minutes or until tender. (You can do this a day ahead).
- Cook rice
- In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
- Add chopped red pepper, black beans, and cooked rice and sauté for another 10 minutes on low.
- When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
- Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
- This recipe is from OhSheGlows.com - all credit to them and you can see step by step photos on their website.
BUTTERNUT SQUASH BURRITO BOWLS
Provided by Jeanine Donofrio
Yield 4
Number Of Ingredients 26
Steps:
- Preheat oven to 400 degrees F.
- Make the pico de gallo: In a small bowl, mix together the tomatoes, corn, onion, garlic, lime juice, serrano, and cilantro with pinches of salt and pepper. Let chill for at least 30 minutes. Taste and adjust seasonings before serving.
- Drizzle the butternut squash with a little olive oil, salt & pepper. Roast for 30 minutes, check and flip and continue roasting until golden brown (about 10 more minutes). Remove from oven and toss with the chili powder.
- Make the avocado crema: In a blender, mix together the avocado, yogurt (or cashews), lime, garlic, onion, cumin, coriander, cilantro, salt & pepper. Blend until smooth. Taste and adjust seasonings. Chill until ready to use.
- Assemble bowls with brown rice, black beans, kale, butternut squash, and the pico. Top with the toasted pepitas and serve with the avocado crema.
BUTTERNUT SQUASH BURRITO BOWL
This butternut squash burrito bowl is an easy-to-prep dinner that combines fresh ingredients with wholesome convenience foods. It comes together in just minutes and can be customized with everyone's favorite toppings. —Patricia Kukuc, Clearwater, Florida
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Prepare squash according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly browned, about 5 minutes. In a small saucepan combine beans, water, chili powder, cumin and if desired, turmeric. Cook and stir over medium heat until mixture is heated through and liquid is almost evaporated, about 5 minutes., Divide squash among 4 serving bowls. Top with bean mixture, corn, tomatoes, avocado, green onions and toppings of your choice.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges
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- Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
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