Best 4 Butternut Squash Burritos Recipes

BLACK BEAN AND BUTTERNUT SQUASH BURRITOS

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.

GOURMET BUTTERNUT SQUASH BURRITOS RECIPE - (4.4/5)

Steps:

• Bring pork loin to room temperature. Mix together the taco seasoning and paprika and rub all over the pork loin. Grill over medium heat until center is barely cooked but still tender. Let it sit for a few minutes off the grill, then sliced into bite size pieces. In a large fry pan, melt the butter over medium heat and stir in the chili powder, cumin, salt and pepper. Then add the butternut squash and toss to coat. When the squash begins to soften, add the drained and rinsed black beans. Cook together until squash is fork tender. Remove avocado from pit and shell into a medium size bowl. Add sour cream and lime juice. Blend with a hand mixer until creamy. Take a flour tortilla and top with a line down the center of butternut squash and black beans, then add pieces of the grilled pork loin. Top that with crumbled cojita cheese, mango salsa, and avocado sour cream. Fold the tortilla over the fillings.

BUTTERNUT SQUASH BURRITO BOWL

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.

TROPICAL SQUASH AND BLACK BEAN BURRITOS

Steps:

• Halve squash lengthwise; remove seeds. Place in a microwave-safe dish, cut side down. Microwave, covered, on high until soft, 15-20 minutes; cool slightly., Meanwhile, in a saucepan, combine salsa and beans; heat through over medium heat, stirring occasionally., Scoop out squash pulp; place in a bowl. Mash until smooth; stir in seasonings. Spoon squash and salsa mixtures onto center of tortillas; top with spinach and roll up.