My Veggie Chef

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
  • Cauliflower
  • Chili Powder
  • Cinnamon
  • Cumin
  • Daiya Vegan Cheese
  • Green Salsa
  • Smoked Paprika
  • Tortillas
Cook Time
25 min
Pairs With
White Wine Beer
Good To Have
Salt Pepper
Print / Download
Order This Meal


Cooking Instructions

  1. Defrost 24 hours in refrigerator
  2. 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.
  3. 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.
  4. 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
  • Beer
Order This Meal