Black Bean and Butternut Burritos


prep 0:45       total 1:00


8 servings



1 tbsp. oil
1 sm. md. onion, chopped
3 to 4 cups butternut squash, cut into 1/2-inch cubes
1/2 tsp. cumin
1/4 tsp. cinnamon
1/2 tsp. salt
2 cups cooked, or
a 15-oz. can, black beans, drained
8 tortillas
1-1/2 cup grated cheese
Sour cream
Cilantro, if you wish


In a large skillet or saucepan, heat oil. Sauté onions until tender. Add butternut. Cover and cook over medium heat until tender. Add cumin, cinnamon, and salt. Add beans. Cover, and heat through.

Put ⅛ of mixture in each tortilla, top with 3 Tbsp. cheese, and roll up. Place seam-side down in a greased 9 x 13 baking pan. Bake uncovered in 350ºF oven for about 15-20 minutes, until heated through. Serve with sour cream and salsa, and cilantro if you wish.

Author's Comments

Janelle Myers-Benner, Harrisonburg, VA

Makes 8 burritos

Tips: Tortillas freeze well with the mixture inside so I often make a double or triple batch. You can also freeze just the filling.

Reprinted from Fix-it and Enjoy-it! Cookbook. Copyright by Good Books ( ). (Published by Good Books; April 2006; $15.95US; 1-56148-526-8) Used by permission. All rights reserved.

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