Black Bean And Butternut Squash Burritos Recipes

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TROPICAL SQUASH AND BLACK BEAN BURRITOS

The pineapple salsa in these hearty burritos gives you a taste of the tropics on a chilly day. Stuffed with black beans, butternut squash and spinach, they're a nutritious, delicious and fun dinner for any night. -Deanna McDonald, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 8



Tropical Squash and Black Bean Burritos image

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.

Nutrition Facts : Calories 290 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 692mg sodium, Carbohydrate 62g carbohydrate (13g sugars, Fiber 15g fiber), Protein 10g protein.

1 small butternut squash (about 2-1/2 pounds)
1 jar (16 ounces) pineapple salsa
1 can (15 ounces) black beans, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle pepper
6 whole wheat tortillas (8 inches), warmed
2 cups fresh baby spinach

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12



Butternut Squash and Black Bean Enchiladas image

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
  • One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
  • Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
  • Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.

1/2 medium butternut squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
1/4 cup vegetable oil
3/4 teaspoon chili powder, plus more for sprinkling
3/4 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper
1 large onion, diced
One 15-ounce can black beans, drained and rinsed
Three 15-ounce cans green enchilada sauce
16 corn tortillas
3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
Chopped fresh cilantro, for topping

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



Black Bean and Butternut Squash Burritos image

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.

1 medium butternut squash, peeled, cubed, and roasted
1/2 cup uncooked short grain brown rice (yields -- 1.5 cups cooked) or 1/2 cup basmati rice (yields -- 1.5 cups cooked)
1 -2 teaspoon olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 teaspoon kosher salt (to taste)
2 teaspoons ground cumin (to taste)
1/4 teaspoon cayenne pepper (to taste)
one 15-oz can black beans, drained and rinsed (about 1.5-2 cups cooked)
3/4 cup daiya cheese
4 flour tortillas (large or x-large)
1 avocado, optional toping
1/2 cup salsa, optional toping
8 ounces sour cream, optional toping
1 cup spinach or 1 cup lettuce, optional toping
1 tablespoon chopped fresh cilantro, optional toping

BUTTERNUT SQUASH BURRITOS

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Butternut Squash Burritos image

Steps:

  • Combine the squash, 1/2 cup water and a pinch of salt in a large microwave-safe bowl; cover with plastic wrap and pierce to vent. Microwave, stirring once, until just tender, 15 minutes; drain.
  • Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft, 5 minutes; stir in the chili powder. Add the beans, rice and 1/2 cup water and simmer, stirring, until the liquid evaporates, about10 minutes. Transfer to a bowl and cover to keep warm.
  • Wipe out the skillet. Lightly beat the eggs in a bowl with a pinch of salt. Melt the remaining 1 tablespoon butter in the skillet over medium heat, then add the eggs and cook, stirring, until they start setting. Fold in the squash and cook until the eggs are set.
  • Warm the tortillas in a dry skillet or in the microwave. Divide the rice mixture, scrambled eggs, cheese and jalapenos among the tortillas. Fold up the bottoms, then fold in the sides and roll up. Serve with salsa.

Nutrition Facts : Calories 811 calorie, Fat 33 grams, SaturatedFat 16 grams, Cholesterol 94 milligrams, Sodium 1147 milligrams, Carbohydrate 94 grams, Fiber 12 grams, Protein 34 grams

3 cups precut peeled butternut squash (about 1 pound), diced
Kosher salt
3 tablespoons unsalted butter
1 large red onion, finely chopped
1 tablespoon chili powder
1 15-ounce can pinto beans, drained and rinsed
2 cups frozen brown rice, thawed (or prepared brown rice)
8 large eggs
4 burrito-size flour tortillas
1 cup shredded cheddar cheese (about 4 ounces)
2 to 3 teaspoons chopped pickled jalapenos
Fresh salsa, for serving (optional)

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