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Black bean and butternut squash burritos

image1 (1)Meal planning is something I would like to get better with in 2015. It’s easy to get into a routine of making the same salads, stir frys or boring eggs and toast meals when you come home from training, tired and hungry. So, in order for me to ensure I get enough calories and nutrients, preparing a large meal that creates leftovers is ideal.

I was invited to the Athletics Canada western hub endurance training camp this week and was giddy with excitement prior to my departure. There was going to be a bunch of high-level athletes staying in the same house just minutes away from the beautiful Pacific Institute of Sport Excellence and would have a huge kitchen to prepare food for the week. On top of an already incredible experience, my birthday fell in the midst of it all. What better way to celebrate than with a bunch of other crazy runners doing fitness tests, workouts and educational seminars? I can’t think of a place I would rather be.

Combining training camp and meal preparation is what brought me to this recipe. It made tons, meaning there was plenty left for a few more post-workout meals. It was really more beneficial to my housemates as it reduced the chances of me getting hungry and grumpy. No one likes a hangry grumposaur. From the beloved Angela Liddon’s Oh She Glows blog comes this wonderful recipe for black bean and butternut squash burritos. Not only is the recipe wonderful for burritos, but the filling itself it delicious just eaten with a spoon! It keeps well, is easily freezable and is filled with nutritious ingredients necessary for fuelling the body.

Black bean burrito

Black Bean and Butternut Squash Burritos

Courtesy of Oh She Glows

Yield: 4 burritos or 3.5 cups of filling

Ingredients:

  • 1 medium butternut squash, peeled, cubed and roasted
  • 1/2 cup uncooked short grain brown rice
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tsp kosher salt or to taste
  • 2 tsp ground cumin or to taste
  • 1/4 tsp cayenne pepper or to taste
  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 3/4 cup Daiya cheese
  • 4 tortilla wraps (large or x-large)
  • Toppings of choice

Directions:

  1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 minutes or until tender.
  2. Cook brown rice
  3. In a large skillet, over medium-low heat, add oil, onion and minced garlic. Sautee for about five minutes, stirring frequently. Add in salt and seasonings and stir well.
  4. Add chopped red pepper, black beans and cooked rice and sauté for another 10 minutes on low.
  5. When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat for a few more minutes.

Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

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