Butternut Squash and Black Bean Burrito
Soft flour tortillas are filled with tender butternut squash, cauliflower, and savory black beans, seasoned with chili powder, cumin, and a dash of smoked paprika! Top with Daiya vegan cheese and salsa verde (included).
- Black Beans
- Butternut Squash
- Chili Powder
- Daiya Vegan Cheese
- Green Salsa
- Smoked Paprika
- Defrost 24 hours in refrigerator
- Heat 1 teaspoon oil of choice in a soup pot over medium/high heat. Add onion mixture to pot and cook until vegetables have softened, about 5 minutes.
- Add bean mixture to pot along with 2 cups water. Bring to a boil over med/high heat. If a thinner consistency is desired, add more water and return to boil.
- Cover, reduce heat to low and simmer 20 minutes or until butternut squash is soft. Season to taste with salt, pepper and hot sauce. Serve with cornbread!
- White Wine