Words cannot express how excited I am to be posting this recipe! I absolutely love Mexican food, and though this version of a burrito is far from authentic, I absolutely adore it! I first came up with it last summer, and have been itching to post this recipe on the blog since the dawn of… well, the dawn of this blog!
What makes this burrito so special is the array of flavours and textures housed within the tortilla walls of deliciousness. If I’m not making much sense, it’s because I become delirious with excitement every time I so much as think about these burritos! There are several components to the burrito filling, making it quite time-consuming, but believe me, it’s so worth it!
First, there is a layer of black beans and mushrooms flavoured with sriracha hot sauce; then, a layer of butternut squash mashed with aromatic spices; and finally a helping of sauted spinach and freshly chopped coriander. All this is wrapped in delicious corn tortillas (or flour if you prefer), baked and served topped with whatever you fancy! I like to serve mine with tofu sour cream, tomato salsa, sliced avocado and pickled jalapeno.
So, next time you’re craving a yummy burrito, why not give this one a go? You won’t be sorry!
This recipe is shared with Fiesta Friday and Healthy Vegan Fridays.
Butternut Squash and Black Bean Burritos
Makes 4 large or 8 small burritos
½ large or 1 small butternut squash, peeled, deseeded and cut into chunks
Olive oil spray
Sea salt and black pepper
½ tsp ground cumin
Pinch each ground paprika, ground cloves and cayenne pepper
1 small onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
200g mushrooms, sliced
400g can black beans, drained and rinsed
2-3 tbsp pickled jalapenos, chopped
1 tbsp sriracha sauce
1 tbsp tomato puree
½ small bunch fresh coriander (about 15g), chopped
4 large or 8 regular corn tortilla wraps
Toppings of choice, to serve
- Preheat the oven to 200oC/gas 6/400o Place the butternut squash chunks in a large roasting pan in a single layer. Spray with olive oil and season with salt and black pepper. Roast in the preheated oven until tender, about 35-40 minutes. When cooked, leave to cool for about 10 minutes before transferring to a large mixing bowl. Add the ground spices and mash. Do not turn off the oven.
- Meanwhile, place a large frying pan over a medium heat and spray with olive oil. When hot, add the onion and mushrooms and cook, stirring occasionally, until softened. Add the garlic and jalapenos and cook for 1-2 minutes before adding the black beans, sriracha and tomato puree. Mix well and cook, stirring occasionally, for about 4-5 minutes. Turn off the heat and set aside.
- Place a large frying pan or saucepan over a medium heat and spray with olive oil. When hot, add the spinach and cook, stirring, until wilted. You may find it easier to add the spinach one handful at a time, stirring until wilted between each addition. Turn off the heat and stir in the coriander. Season with salt and black pepper.
- To assemble the burritos, lay out a tortilla and place about two dessertspoons (for a regular tortilla, use more filling if using large tortillas) of mushroom and black beans in the centre. Spread it out to make a rectangular shape, leaving about 1-2cm space at the top and bottom of the tortilla and about 2-3cm each side. Spread about 2 tablespoons mashed butternut squash on top and finally spread about 1 tablespoon of spinach on top of the squash. To wrap the burrito, first fold the top and bottom of the tortilla over the filling, then fold the sides over. All the edges should overlap, leaving no gaps.
- Repeat with the remaining tortillas and fillings and place all the burritos folded side down in a large ovenproof tray. Loosely cover with foil and bake for 15-20 minutes until heated through. Serve topped with tofu sour cream, salsa and avocado or whatever else you like!