These nutritious, delicious, and vegan-friendly burritos are packed with roasted butternut squash, black beans, and quinoa. A perfect make-ahead meal to have stashed in the freezer!
We are in the process of trying to buy a new apartment.
When we first found out I was pregnant we thought about moving, and then decided that it would be fine to stay in our one-bedroom place for a while. We love the area, love the apartment, and figured that the baby wouldn’t take up all that much room anyways. It’s the Stockholm way.
Buuuut then we found out that our building is slated for this dreaded plumping upgrade construction project which would mean having no running water, no toilet, and no shower right around when we’d be bring a newborn into the home. And it would be like that for a couple of months. So yeah, we need to move.
The problem is, real estate in Stockholm has been on a ridiculous up-swing for several years now. This is good for us as sellers, but being that we’re looking to buy something bigger in the same market, it poses a challenge. And because demand far outweighs supply, every place we look at has gone to a bidding war, and everything we like ends up selling for around 30% over the asking price. So, we either need to find a way to increase our budget by 30%, or we need to reduce our expectations by 30%. Gah.
Last night I was a ball of stress over this. And then I gave myself a shake and reminded myself that I was working myself up over a luxury – owning a home in the center of a major European city with an excellent standard of living. And I’m sure it’ll all work out in the end. It usually does.
In the spirit of simplicity, making things easy for yourselves, and also the first of October (how’d that happen?!) I’ve got a recipe to share with y’all today that I’m really excited about – Roasted Butternut Squash and Black Bean Freezer Burritos!
It really doesn’t get much easier than this. Butternut squash gets roasted with some onions, a diced jalapeno (or two if you like things hot!) and spices. Then, you mash about half of the squash mixture right in the pan, stir in some black beans, cilantro, lime juice, and quinoa, and poof! Your filling is ready. A quick roll in a whole wheat tortilla, a tinfoil security blanket, and into the freezer they go!
It actually annoys the snot out of me that I can’t call this recipe One-Pan Roasted Butternut Squash and Black Bean Freezer Burritos, since the quinoa is cooked separately. But I’m hoping you’ll forgive the extra dish to wash when your freezer is filled with these delicious, nutritious, and oh so satisfying freezer burritos.
Last week I had a rather large Jarrahdale pumpkin on my hands from the farmer’s market, so I used that instead and made a double batch. Now I’ve got freezer burritos for daaaaaaays, and let me tell you what a lifesaver that is on cranky, rushed mornings when I realized that I forgot to pack a lunch, or tired chilly evenings when I don’t feel like cooking dinner (aka, all the time these days).
So make some time for these seasonal and delicious freezer burritos this weekend! I promise you won’t regret it.
Butternut squash are jam packed full of nutrients! Carotenes, the compound responsible for their colour, is a pre-cursor to vitamin A – important for our vision!
Butternut squash (and other yellow-fleshed winter squash) is also one of the richest available sources of plant based anti-inflammatory nutrients such as omega-3 fatty acids, which are important for a strong immune system. But in addition to that, winter squash are host to several important antioxidants such as carotenoids, vitamin C, and manganese. Add to that a good dose of blood-sugar regulating dietary fiber, vitamin B6, B2, copper, potassium, folate, vitamin K, magnesium, and niacin. Phew!
One year ago: Roasted Butternut Squash Soup with Coconut, Miso, and Lime
Three years ago: Cinnamon Roasted Apples
Four years ago: Baked Zucchini Fries
Five years ago: Smoked Tofu Gyoza
- 1 large butternut squash, peeled and diced
- 1 yellow onion, diced
- 1 jalapeño pepper, de-seeded and finely diced
- 1 Tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper
- 2 cans (400g each) black beans, rinsed and drained
- 2 cups cooked quinoa (from about 1 cup uncooked)
- ½ cup fresh cilantro, chopped
- Juice of one lime
- 1 cup shredded cheddar cheese (optional - vegans, leave this out)
- 6 large whole wheat tortillas
- Preheat your oven to 200°C / 400°F.
- In a roasting pan, combine butternut squash, jalapeños, and diced onion.
- Add olive oil, cumin, chili powder, smoked paprika, and a touch of salt and pepper. Give this a good mix so that everything is well seasoned.
- Place in the oven and roast for about 20 - 30 minutes, stirring once about half way through. The squash should be tender when the vegetables have finished roasting.
- Remove the roasting pan from the oven and roughly mash about half of the squash in the pan. You want some chunks and some mushy parts, which will help the burrito filling hold together.
- Add in the black beans, quinoa, cilantro, and lime juice directly to the pan. Stir to combine.
- Spoon about ⅙th of the mixture into a large whole wheat tortilla. Add a bit of cheese if desired. Fold the sides of the tortilla in, and roll up to form a burrito. Repeat with remaining filling.
- To prepare for freezing, wrap the burritos in tinfoil. Freeze in a single layer.
To reheat, either throw them in the oven right from frozen and bake until they are warmed through. Or, remove foil and microwave for 2-3 minutes.
Other freezer friendly wraps and burritos you might like: