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Butternut and black bean burritos recipe

Butternut and black bean burritos recipe

3 ratings

Created by The Tesco Real Food team

The whole family will love this smoky veggie burrito recipe. Load lightly spiced butternut squash and black beans into tortillas with rice, then top with crumbled Greek-style salad cheese for extra tang. Wrap it all up and enjoy the flavour fiesta. See method

  • Serves 4
  • Takes 40 mins
  • 717 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • ½ butternut squash, peeled, deseeded and cut into 1cm chunks
  • 475g pack smoky BBQ fajita kit
  • 2 tbsp vegetable oil
  • 200g long-grain rice
  • 1 brown onion, finely diced
  • 2 garlic cloves, crushed
  • 1 red chilli, finely diced, deseeded if you like
  • 400g tin black beans, drained and rinsed​
  • 1 lime, zested and cut into wedges
  • 15g fresh coriander, chopped
  • 125g Greek-style salad cheese, crumbled
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    3020kj
    717kcal     36%

  • Fat

    19g 26%

  • Saturates

    4g 22%

  • Sugars

    15g 17%

  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 110.6g Protein 22.5g Fibre 8.9g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the squash, half the fajita seasoning (from the kit) and 1 tbsp oil in a roasting tray; season, then toss and spread across the tray. Roast for 30 mins, turning halfway, until golden and tender.
  2. Meanwhile, cook the rice to pack instructions. Drain and set aside.
  3. Heat the remaining oil in a frying pan over a medium heat and fry the onion for 6-7 mins until softened. Add the garlic, chilli and remaining fajita seasoning; cook, stirring, for 2 mins. Add the black beans and 4 tbsp water; season with black pepper, then simmer for 3-4 mins until the liquid has mostly evaporated. Remove from the heat and set aside until the squash is ready.
  4. Add the roasted squash to the pan with the beans along with a splash of water. Stir, then simmer over a medium heat for 4-5 mins. Divide the wraps (from the kit) between 2 baking trays and warm in the oven for 2 mins. Stir the lime zest and half the coriander into the squash mixture.
  5. Divide the wraps between plates, splitting the rice between them. Top with the squash and bean mix, then spoon over the salsa (from the kit) and scatter over the salad cheese and remaining coriander. Squeeze over the lime wedges and wrap up tightly to serve.

Freezing and defrosting guidelines

Freeze squash and bean mixture only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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