Yield: Yields 5 burritos
Years ago, I often escaped from work at lunchtime to eat a favorite black bean burrito from a tiny Mexican restaurant down the street. I used that memory to inspire this burrito and added roasted butternut squash and a bit of spice. The combo is really satisfying, especially with the crunch of pepitas and the freshness of cilantro and queso fresco. Serve these cut in half on the diagonal—on their own for lunch, or with a side of rice and a green salad for dinner. And a cold beer or Mexican soda, of course.
Delicious!!! This was an immediate favorite in our family. My teenage sons said they could eat this every night. I have made it on several occasions when we have guests, and the reviews are always high. It has so much flavor.
Awesome, unexpected flavors. So simple to make (really 30 minutes), very little clean up and so flavorful :) Don't skip out on the avocado, adds great texture to the dish. Will definitely make again.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.