Black Bean & Squash Burritos


  • 1 medium squash, peeled and cubed
  • 75g short grain brown rice
  • 1-2 tsp olive oil
  • 6 spring onions, chopped
  • 2 garlic cloves, crushed
  • 1 tsp salt, or to taste
  • 2 tsp ground cumin, or to taste
  • ¼ tsp cayenne pepper, or to taste
  • 1 red pepper, chopped
  • 1 tin black beans, drained and rinsed
  • 85g cheddar cheese, grated
  • 4 large tortilla wraps
  • Avocado, salsa, sour cream, spinach, lettuce, coriander

Recipe Name

Black Bean & Squash Burritos


1 Preheat the oven to 220C/425F/gas mark 7 and line a large glass ovenproof dish with foil. Drizzle the squash with oil and season. Coat with your hands and roast the chopped squash for 45 minutes or until tender.

2 Cook the rice according to instructions on the packet.

3 In a large frying pan over a medium-low heat, add the oil, spring onion and crushed garlic. Fry for about 5 minutes, stirring frequently. Add salt and spices and stir well.

4 Add the pepper, beans and cooked rice and fry for another 10 minutes on a low heat.

5 When the squash is tender, remove from the oven and cool slightly. Add to the frying pan and mash any large pieces with a fork. Add the cheese and heat for another few minutes.

6 Assemble your tortillas along with any desired toppings.