Best 2 Butternut Squash Burritos Recipes

Indulge in a delightful culinary journey with our tantalizing Butternut Squash Burritos. These flavor-packed wraps are a symphony of textures and tastes, featuring perfectly roasted butternut squash, a medley of vibrant veggies, and a zesty blend of spices. Wrapped in a soft and chewy tortilla, each bite offers a harmonious balance of sweet, savory, and aromatic flavors.

Our curated collection of recipes caters to diverse dietary preferences, including gluten-free, vegan, and vegetarian options. Whether you're a seasoned home cook or a novice in the kitchen, our step-by-step instructions and helpful tips ensure a hassle-free cooking experience. So, gather your ingredients, fire up the stove, and embark on a culinary adventure that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH BURRITO BOWL

Butternut Squash Burrito Bowl image

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

Ingredients

1 package (10 ounces) frozen riced butternut squash
1 teaspoon olive oil
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric, optional
1 cup grape tomatoes, thinly sliced
1 medium ripe avocado, peeled and thinly sliced
2 green onions, thinly sliced
Optional: salsa, sour cream and shredded Colby-Monterey Jack cheese

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

BLACK BEAN AND BUTTERNUT SQUASH BURRITOS

Black Bean and Butternut Squash Burritos image

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

Ingredients

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

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.

Tips:

To save time, you can roast the butternut squash ahead of time. Simply toss the squash with olive oil, salt, and pepper, and roast at 425 degrees Fahrenheit for 20-25 minutes, or until tender.
If you don't have black beans, you can use another type of bean, such as pinto beans or kidney beans.
To make the burritos vegan, you can omit the cheese or use a vegan cheese substitute.
Serve the burritos with your favorite toppings, such as guacamole, salsa, or sour cream.

Conclusion:

Butternut squash burritos are a delicious and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover butternut squash. With their roasted butternut squash, flavorful black beans, and melty cheese, these burritos are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy meal, give these butternut squash burritos a try.