Print

Vegan Butternut Squash and White Bean Burrito without rice

Vegan butternut squash burrito
Print Recipe

★★★★★

5 from 1 review

I go through phases with food and lately I have been obsessed with butternut squash. I love the flavor of it and it is packed with skin healthy vitamins. My latest creation is this vegan butternut squash and white bean burrito without rice.

This burrito is crispy - which I believe is the only way a burrito should be eaten. The burrito filling is made on the stove, and then the burrito is crisped up in the oven. Since this is a one pan meal - this recipe requires minimal cleanup. All together it takes about 40 minutes to make, but if you want to cut down on time you could prep the filling ahead of time. It is a great meal prep meal because it makes a few servings. This recipe is a healthy plant based dinner that makes a healthy plant based lunch the next day.

This vegan burrito recipe is nutrition packed. Beans add fiber and protein, and when combined with whole wheat tortillas this makes this a complete protein. Butternut squash adds fiber and vitamins C, magnesium and B. Vegan yogurt adds healthy fats and probiotics to this recipe which pairs well with the fiber. All of the ingredients make this a very healthy vegan burrito recipe.

Give this vegan butternut squash burrito, it is the perfect healthy plant based dinner or lunch. If you do try this recipe, please leave me a rating and review on this blog post. Also, tag me on Instagram so I can repost you.

What you need for this recipe:

Storage Instructions:

You can store the extra filling and burritos in the fridge. I recommend only making as many burritos as you are going to eat at that time and storing the extra filling in the fridge. Then the filling is ready to go the next day when you want to make another burrito. However, you can make all the burritos at once as well if you would like.

More burrito recipes:

Egg Roll Burrito

Vegan Pesto Burrito

Vegan Sweet Potato and Black Bean Burrito

If you try this vegan butternut squash and white bean burrito without rice please leave me a rating and review on this blog post, this is the best way to support me!

Ingredients

Scale

This makes 3 burritos

Filling

  • 1 bunch scallions - thinly slices with roots removed
  • 3 cloves garlic - minced
  • 3 cups butternut squash - cut into tiny cubes
  • 1 bunch parsley - finely chopped
  • 2 tbsp harissa (can sub tomato sauce)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp italian seasoning blend (could sub poultry seasoning or all purpose)
  • juice from 1/2 lemon
  • 1 can white beans - drained
  • 1/4 cup vegan yogurt (could sub greek)
  • 1 cup dried cranberries

Other

  • Burrito tortillas (I used Mi Rancho whole wheat)
  • Avocado

Instructions

  1. Preheat oven to 400 degrees.
  2. Heat oil over medium heat. Add scallions and garlic and cook for 5 minutes.
  3. Add butternut squash, lemon, harissa and spices to the pan. Cook for 10 minutes.
  4. Add in beans and cook for 3-5 more minutes or until the squash is cooked through.
  5. Lastly, add in yogurt and cranberries and stir to combine. Remove from heat.
  6. Warm a tortilla for 30 seconds in the microwave to prevent breakage. Lay out tortilla on a lined sheet pan. Add filling to tortilla and top with 1/4 sliced avocado per burrito. Roll each burrito burrito-style (I recommend googling how to do this). Repeat for every burrito you want to make.
  7. Bake burritos for 15-18 minutes or until crispy.
  8. Let burritos cool for 15 minutes and enjoy! Extra burritos or filling can be stored in the fridge or frozen.

Find it online: https://avocadoskillet.com/vegan-butternut-squash-burrito/