Tuesday, October 27, 2009

Recipe: Butternut Squash & Black Bean Burritos

I don’t know about you folks, but I love, love, LOVE butternut squash. As I mentioned in last week’s Linguine with Sweet Potatoes, Spinach & Ham post, I’m trying to eat more seasonal produce and luckily for me, ‘tis totally the season for a ton of delicious squash. Whether roasted, made into soups or even into soufflés, butternut squash lends itself to a variety of dishes much like my other favorite squash, the pumpkin. Personally I’m perfectly happy just cutting it up into cubes, roasting it in the oven for about 20 minutes and snacking on the little cubes like they’re candy. I figured I’d take this a step further and put said roasted cubes of goodness into a nice vegetarian burrito.

More vegetables, Poor Girl? YES!!! I seem to be hell-bent on eating even more veggies lately. Maybe it’s because I’m trying to fortify myself against any further illnesses until next flu season, or maybe it’s because I had too much Panda Express last week (I ended up w/a gift card & coupons and ugh… that stuff just weighs you down if you eat it more than once in any given month. There's a reason why I don't eat much of that kind of thing). Regardless, I am on a mission and I’m taking you all with me. :)

I like how this turned out because it puts a different spin on vegetarian burritos. I think we’re all familiar with the standard rice & bean variety, or perhaps fajita style burritos sans meat (think Chipotle style burritos). They’re awfully tasty, but it’s the same old, same old. The juxtaposition of flavors in these burritos is an absolute delight to the palate as you dig in: smoky, cumin spiced black beans, sweet roasted butternut squash, and a healthy dose of crisp spinach – what’s not to love? These are quite good and quite good for you, as they’re definitely packed with fiber and vitamins. And they’re cheap!!! The entire recipe ends up costing roughly $5, making the cost per burrito a mere $1.67. Depending on how big a squash you use and how much you fill your burritos, you can feed between 3-4 folks with this. Tasty, good, and $5 to serve 3 people? Works for me!

Butternut Squash & Black Bean Burritos (serves 3-4; total cost per burrito: $1.67)

3-4 whole wheat flour tortillas
1 1-lb. butternut squash, diced into 1” cubes
1 can black beans, rinsed & drained
1 c fresh spinach, coarsely chopped
1/4 c diced yellow or red onion
2 T olive oil, divided
1/2 t salt, divided
1/4 t sugar
Freshly ground pepper to taste
2 t minced garlic
1/4 t ground cumin
1/8 t cayenne pepper (optional)
Salsa, sour cream and other burrito fixings of your choice

Preheat the oven to 400°. In a medium bowl toss together the squash, 1 tablespoon of olive oil, 1/4 teaspoon of salt, sugar and ground black pepper until the squash is evenly coated. Spread onto a foil lined baking sheet and roast for about 20 minutes, until the squash is tender and lightly browned. Set aside.

Heat the remaining tablespoon of olive oil and the garlic in a large skillet over medium heat. Add the onions and sauté for about 2 minutes or until they begin to soften. Next, add the drained black beans and cook for 3-4 minutes, stirring gently. Finally, add the roasted squash and cook for another 2-3 minutes, or until everything is completely heated through.

To assemble your burritos, take a warm tortilla and fill with a generous amount of the black bean and squash filling. Add a nice handful of chopped spinach on top and roll together (the spinach will wilt slightly inside). Serve with salsa, sour cream, or whatever your favorite burrito fixins may be, and enjoy!


  1. Butternut squash is one of my favorites... I really looooovvvve it. I have a garlicky butternut squash recipe on my site that is one of my favorites!!!! Thanks for posting this.

  2. Do you peel the squash before you dice it up? I find butternut squash to be a real pain to peel and dice! Any tips?

  3. This is a great recipe, I love your frugal recipes, great site! I love butternut squash so much, yum yum!

  4. Just made this and I actually like the filling more than the wheat tortilla, haha. But spinach, squash, salsa, sour cream, black beans are a really good mix. Thanks.

  5. This looks so incredible. Can't wait to make it. In fact, I'm going to make it tonight. I have a lot of pumpkin I need to get rid of, do you think regular pumpkin would work well in this?

    Thanks for your awesome blog!

  6. Just made this substituting sweet potatoes for the squash and it was amazing. Thanks!

  7. regular pumpkin tasted great in this recipe too!!!!!

  8. My son wanted to get a butternut squash at the grocery store in the summer! Thank you for this recipe, that didn't require having the oven on 40min or longer, when it's 90 degrees outside. I didn't have half the ingredients, but it still tasted great (will save recipe, and try it again with everything). Mashed it up some, and stuffed it in crispy taco shells I already had on hand. Grated some cheese too. Kids loved it!

  9. Lovely recipe, but just on a side note: How can something be awfully tasty? Isn't that a contradiction in itself?

    Not being a hater, I love your blog. Just sayin'.

  10. Mmm, not really. A lot of people say "that was awful good" or that was "wicked awesome". It's just a colloquialism. English is a funny language.

  11. Loooove. The other day I actually made a black bean and PUMPKIN enchilada because I ran out of butternut squash. It was pretty awesome! :)

  12. made these today subbing sweet potato for the butternut squash. yummy!! thanks for the recipe!



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