Black Bean and Acorn Squash Burritos -

These are hearty, delicious and protein packed! The acorn squash adds a slight sweetness to the mix of black beans.

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  • Rating:   5
  • Prep.:  15 min
  • Cook Time:  25min


  • 1 Tsp. Vegetable oil
  • 2 Cloves Garlic, chopped
  • 2 Onions, Diced
  • 6 Oz. Tomato paste
  • 1 Tbsp. Brown Sugar
  • 1 Chipotle pepper in adobo sauce, seeds removed and chopped finely
  • 1 Can Black Beans, rinsed and drained
  • 1 Acorn Squash, peeled, seeds removed and diced
  • 1 Cup water or vegetable stock
  • Salt and Pepper to taste
  • 6 Flour Tortillas


  1. In a sauté pan over medium low heat combine the vegetable oil with the onions and garlic. Cook stirring for about 2 minutes. Add in all remaining ingredients (except for the tortillas) and stir well.
  2. Reduce heat to medium low and allow to cook for about 30 minutes stirring occasionally.
  3. To assemble place a large scoop of the bean mixture in a line in the center of each tortilla (making sure to leave about 2 inches with no filling on the top and bottom of the tortilla). Fold in both the top and bottom and then roll tightly from the right.


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