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.

gluten-free-icon.gif Gluten Free


  • 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.

Nutrition Information

Serves 8

Per 1 burrito
Calories: 207
Total Fat:  7 g
    Saturated Fat:  3 g
Sodium:  424 mg
Total Carbohydrate:  35 mg
    Dietary Fiber:  15 g
    Sugars:  4 g
Protein:  12 g