I’ve mentioned in a few posts before that I had made a batch of burritos to keep in the freezer for quick meals. While they were pretty good for a first try, they were made before I started this blog, so I didn’t take photos or really write anything down. And, I knew I could make better ones.
Well, as promised, I’ve made another batch of burritos for the freezer and I have the recipe for you this time.
These are definitely an improvement on my last ones. They have a smoky chipotle heat that pairs great with the sweet creaminess of butternut squash. The combination of black beans and butternut squash was inspired by these Black Bean and Butternut Squash Burritos, but the recipe is my own.
I know burritos usually have rice in them, but I chose not to include it in these. I’m sure it would taste great, but didn’t feel necessary. And I really didn’t miss it. The combination of butternut squash, black beans, and a whole wheat tortilla feels like more than enough to satisfy any hunger. But, if you’d like to add rice, I’ve included it as an optional ingredient.
Butternut Squash Black Bean Burritos (Yields 7 large burritos with 1/2 cup filling each, or 8 if including rice)
1 cup cooked black beans, canned or from dry
1 cup roasted butternut squash cubes
1/2 cup cooked brown rice (optional)
1/2 cup diced carrots
1/2 cup diced bell peppers
1/2 cup corn kernels, fresh or frozen
1/2 cup water
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp chipotle powder
1/4-1/2 tsp cayenne powder (to taste)
Large soft tortillas, your choice (I don’t recommend corn, as they are usually very breakable when rolling)
Tinfoil, for freezing
– To roast squash, peel and cut into 1 inch cubes, spread on a baking sheet, and bake at 400°F for 30-40 minutes, stirring halfway through. You want the squash to be fork-tender, but not overcooked, or it will fall apart in your soup (though it would still taste great). You can also steam the squash, but I’ve never done it so I’m not going to tell you how. Also, roasting the squash in cubes results in deliciously caramelized edges (my favourite part).
– For gluten free burritos, choose gluten free rice and tortillas.
– When making burritos, I find it easiest to prepare the filling (or at least cook the beans, squash, and rice) one day and then put them together the next day.
– I designed this recipe to put the whole batch in the freezer for quick meals later on, but you can serve them fresh. Just serve the filling warm, in the tortillas and add your choice of toppings/fillings, such as lettuce, cabbage, avocado, salsa, vegan cheese, vegan sour cream etc.
Add the minced garlic and a tablespoon of water to a pot or saucepan on medium heat. Cook, stirring for one minute, then stir in the carrots, corn, and bell peppers. Let cook for about 5 minutes, stirring often, until the carrots and corn are almost cooked. Reduce heat to medium-low, and stir in black beans, butternut squash, spices, and remaining water. Cook, stirring occasionally, until there is no more liquid and the butternut squash is partially broken up. Let filling fully cool before assembling burritos.
When you are ready to assemble burritos for the freezer, first tear 7 or 8 pieces of tinfoil (depending on how many you are making), each one just a bit bigger than the size of your tortilla. For each burrito, lay down a piece of tinfoil down with a corner facing you (so it looks like a diamond from your perspective, not a square) and centre a tortilla on top of it. Scoop 1/2 cup of the filling onto the centre of the tortilla. Fold in the left and right sides of the tortilla, then the side closest to you, and roll it up away from you. Fold the tinfoil over it in the same way. Repeat for each burrito. Place in a large plastic bag and place in freezer. Make sure they are labeled so you don’t forget what they are.
When you want a burrito you can either reheat it in the microwave or the oven. I like to top my hot burrito with vegan cheese, avocado, or spicy hummus (or a combination of any of these).
Microwave: Remove foil from burrito, wrap in a paper towel and place on a plate. (I’ve been folding up my tinfoil and setting it aside for my next batch!) Microwave on high for 3-5 minutes, removing paper towel and cutting burrito in half, after 2 minutes.
Oven: Place on baking sheet and bake for 35-40 minutes at 450°F. Remove from foil, place back on baking sheet, and bake for another 5-10 minutes, until crisp.
Microwave + Oven: Remove foil from burrito and place on a plate. Microwave on high for 3 minutes. Transfer to a baking sheet and bake for 10 minutes at 450°F, until crispy.
This post has been submitted to Healthy Vegan Friday #32.
You May Also Enjoy:
Butternut Squash Miso Noodle Soup with Kale and Edamame
Southwest Confetti Quinoa Salad with Chipotle Vinaigrette
Smoked Paprika Lentils