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Black Bean and Butternut Squash Burritos

Black Bean and Butternut Squash Burritos

Fall is the perfect time to enjoy seasonal vegetables, like the butternut squash in this quick, main dish recipe.

Serves: 8 (Serving= 1 burrito)


  • 1 Tablespoon canola oil
  • 1 cup chopped onion
  • 3 cups cubed butternut squash
  • 1 - 15 ounce can no salt added black beans, rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 8 small whole wheat tortillas (use gluten free tortillas for GF version)
  • 1 cup shredded, part-skim mozzarella cheese
  • ½ cup light sour cream


  1. In a large covered skillet over medium-high heat, cook onion and squash in olive oil for 6-7 minutes, stirring occasionally.
  2. Add beans, cumin and cinnamon, stir well and cook additional 2-3 minutes or until heated through.
  3. Place 1/8 cup of cheese on tortilla and spoon ½ cup bean and squash mixture on top.  Top with 1 Tablespoon light sour cream.  Fold in sides, then roll tightly.