Bean and Butternut Squash Burrito with Avocado and Spiced Lime Crema

29 May

Bean and Butternut Squash Burrito with Avocado and Spiced Lime Crema

Burrito time!

Mexican is perfect warm weather food – there’s just something about the smoky flavors, creamy beans and fresh toppings that reminds me of basking in the sun and being totally carefree.

With all the benefitis that I have been reading about lately on shifting the balance of plant based foods over meat, I decided to create a veggie based burrito.

But you know, it had to be just as smoky and fulfilling as your typical meat-filled burrito.

Butternut squash to roast!

So I decided to swap in some beautiful butternut squash roasted with all the same spicy Mexican flavors we’re used to… smoked paprika, cumin, and garlic.

Pair that with sauteed red and black beans and rice, a pop of salsa and lime juice and an irresistable plant based burrito is on it’s way to being born.

All that’s left is to pile the roasted squash and bean mixture on top of a whole grain tortilla and top with, grated cheese, shredded lettuce, avocado slices, fresh lime juice, and a pinch of cayenne and cooling dollop of Greek yogurt.

Bean and Butternut Squash Burrito
Prep time
Cook time
Total time
If you cannot find Mexican rice, just use plain rice and add an extra half cup of salsa to the rice and bean mixture!
Serves: 6
  • 6 whole grain tortilla wraps
  • For the squash:
  • 1 medium butternut squash
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin seeds or powder
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon salt
  • 1 tablespoon rapeseed oil
  • For the bean and rice mixture:
  • 1 tablespoon rapeseed oil
  • 2 small onions (or 1 medium) - I use 1 red, 1 yellow, diced
  • 1½ cups cooked Mexican rice
  • ½ cup salsa
  • 1 can black beans, drained and rinsed
  • 1 can red beans, drained and rinsed
  • ½ cup water
  • juice of 1 lime
  • For the toppings:
  • 1 avocado, sliced
  • shredded lettuce
  • shredded cheese
  • ½ cup thick Greek style yogurt
  • juice of 1 lime
  • pinch of cayenne pepper
  1. Peel and de-seed the butternut squash and cut into finger-shaped pieces. Toss with spices and oil and roast in a 350F oven for about 30 minutes or until tender, stirring once after about 20 minutes.
  2. Meanwhile, make the bean and rice mixture by heating a heavy-bottomed pan over medium heat with the oil.
  3. When hot, add the diced onion and stirring frequently, sauté for about 7 minutes or until beginning to char.
  4. Add the rice, salsa, beans and water and stir. Turn the heat down and allow everything to heat through, stirring occasionally.
  5. Add the lime juice, a couple pinches of salt to your taste, stir together and turn off the heat.
  6. Lay out the tortillas and top with a scoop of the bean and rice mixture, then the butternut squash. Add avocado slices, cheese and lettuce.
  7. Mix the yogurt, lime juice and pinch of cayenne together and dollop on top.
  8. Wrap and enjoy!



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