I made this recipe recently for a quick weeknight meal and soon realized I had made WAY too much filling for just two people to eat. Instead of storing each filling item separately I decided to wrap up as many burritos as possible and freeze them.
During the work week I like to have a few easy lunch options in the fridge for my boyfriend. Without them, he’s just more likely to eat out and being new homeowners we need to continuously save our pennies. These burritos were a perfect fix to our lunchtime dilemma. A pan and two minutes of medium to high heat on both sides was all he needed for a perfectly warm and delicious burrito for lunch!
- 2 cups ¼” cubed and peeled butternut squash
- 2 tablespoons sriracha*
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- ½ cup black beans, (drained and rinsed if using canned)
- 1 tablespoon lime juice
- 2 tablespoons cilantro
- 4-6 tortillas
- sour cream, diced avocado (optional/totally delicious and recommended)
* Though the store-bought version is delicious in this recipe and quick when you have it on hand, Sriracha is also super easy to make. This recipe is a really delicious homemade option if you feel so inclined!
- Combine sriracha, honey, and vinegar in a bowl. In a shallow pan, toss butternut squash with sriracha mixture, cover, and let sit for an 20 minutes to an hour
- Place pan of butternut squash in oven and let roast until tender and lightly browning, 25-35 minutes. Stirring halfway through.
- In a bowl, toss together black beans, lime juice, and cilantro.
- Heat tortillas until warm and pliable.
- Layer black beans, butternut squash, sour cream and diced avocados on the warm tortilla.