RecipeStripper

Clean recipe · gousto.wiki

Plant-Based Butternut Squash & Refried Bean Burrito

These plant-based burritos are packed with roasted butternut squash, creamy refried beans and coriander rice. For a kick, give it a generous drizzle of smoky chipotle dressing, roll them up and dig in.

Original recipe: gousto.wiki

Yield:
2 servings
Total:
35 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Plant-Based Butternut Squash & Refried Bean Burrito

Ingredients

  1. 390g Black Beans
  2. 160g Butternut Squash Cubes
  3. 20g Chipotle Paste
  4. 5g Coriander
  5. Garlic Clove
  6. 1tsp Ground Cumin
  7. 2 x 1tsp Ground Smoked Paprika
  8. Lime
  9. 40g Mature Cheddar Style Block
  10. 4 x 1pcs Plain Tortillas
  11. 100g Smashed Avocado
  12. 8ml Soy Sauce
  13. Spring Onion
  14. 100g White Long Grain Rice

Instructions

  1. Preheat the oven to 200°C/ 180°C (fan)/ gas 6Add your butternut squash cubes to a tray with your ground smoked paprika, a drizzle of olive oil and a pinch of salt and pepperGive it a good mix up and put the tray in the oven for 20-25 min or until the butternut squash is tender
  2. Add your white long grain rice to a pot with a lid with 175ml [230ml] [350ml] cold water and bring to the boil over a high heatOnce boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cookedOnce done, remove from the heat and set aside (lid on) to steam until serving
  3. Meanwhile, peel and finely chop (or grate) your garlicDrain and rinse your black beans
  4. Heat a separate pot with a drizzle of olive oil over a medium heatOnce hot, add the drained black beans, ground cumin and chopped garlic and cook for 1-2 min or until fragrantOnce fragrant, add your soy sauce, juice of half your lime[s] and a splash of water and mash until smooth – these are your refried beans
  5. Add your chipotle paste (can't handle the heat? Go easy!) to a small bowl with the juice of the remaining lime and a pinch of sugar – this is your zingy chipotle dressingTear your cheddar flavour block[s] into small pieces
  6. Once the butternut squash is almost done, add your tortillas to a tray and put the tray in the oven for 1-2 min or until warmed throughChop your coriander finely, including the stalksTrim, then finely slice your spring onion[s]Stir the chopped coriander and sliced spring onion through the cooked rice – this is your coriander rice
  7. Top half of each warmed tortilla with some coriander rice, refried beans, roasted butternut squash, your smashed avocado and torn cheezeDrizzle over the zingy chipotle dressingTip: Go light on the filling on your first one so that you don't overfill the burritos!
  8. To make the perfect burrito, fold the sides of each tortilla in and wrap the tortilla over the filling, tucking it in tightlyRoll the tortilla until you're left with a burrito – these are your butternut squash & refried bean burritosWrap the burritos in tin foil to hold everything together, then slice in halfEnjoy!