Butternut Squash Burritos Recipes

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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

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

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.

BUTTERNUT SQUASH BURRITOS



Butternut Squash Burritos image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

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)

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

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