Black beans and squash aren’t normally a combination I would think to put into a burrito, but trust me, it’s a combination you want to try! I’ve been thinking about this recipe for a long time, and after finding gluten free burrito-size tortillas, I’ve been all about having burritos and quesadillas for dinner. This particular mixture was incredible as a burrito filling, and I even used the leftovers for enchiladas a few nights later and it was delicious both ways. There were so many flavors going on in this recipe, but they all worked together so well. I liked the sweetness of the squash, the spiciness of the chiles, and the flavor of the onions and coriander and cumin. I love trying new things in traditional dishes, and this is a combination I’ll definitely have again!
The only thing I changed about the recipe was to peel the squash before roasting it, because it seemed easier. I also used butternut squash because it was on sale 🙂
Black Bean Squash Burritos
Source: slightly adapted from The Way the Cookie Crumbles
2 small acorn squash (I used butternut squash)
salt and pepper
2 tablespoons olive oil
2 medium onions, chopped small
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
8 ounces green chiles, diced
2 (15-ounce) cans black beans, rinsed and drained
10 (7-inch) flour tortillas, warmed
4 ounces queso fresco, crumbled, or shredded cheddar (about 1 cup)
1. Adjust an oven rack to the middle position and heat the oven to 450F. Peel the squash, then cut it in half and scoop out the seeds. Cut each half into ¾-inch slices. Spread 2 teaspoons of olive oil on a baking sheet and lay the squash slices on the oil, turning each slice over to thinly coat each side. Generously season with salt and pepper. Roast until the squash is browned on the edges and tender throughout, about 20 minutes.
2. Heat 4 teaspoons olive oil in a medium saucepan over medium heat until shimmering. Add onion and sauté, stirring occasionally, until just browned around the edges, 5-7 minutes. Add garlic, cumin, and coriander. Cook, stirring constantly, for about 30 seconds, until fragrant. Stir in the chiles, beans and a pinch of salt. Lower the heat to low, cover, and heat just to warm.
3. Roughly chop the squash into ¼- to ½-inch pieces and stir into the black beans.
4. Layer the squash-black bean mixture, salsa, and cheese in center of each tortilla. Fold and serve.