Butternut squash burritos


  • Butternut squash burrito filling
  • Guacamole
  • Tomato and red pepper salsa
  • Grated vegan cheese (optional)
  • Ready made tortillas

To serve:

  1. Warm up the tortillas
  2. Add butternut squash filling, guacamole, salsa and vegan cheese.
  3. Wrap and enjoy.


Butternut squash burrito filling:


  • 1 butternut squash, cubed
  • 2 tsp ground cumin
  • ½ – 1 tsp cayenne pepper (to taste)
  • ½ tsp ground cinnamon
  • 1 bell pepper, cubed
  • 1 400g can black beans or kidney beans
  • A large handful of kale, chopped
  • Salt to taste


  1. Place chopped butternut squash in an oven dish, toss with some oil and roast at 200°C for approximately 30 minutes, until tender.
  2. In a saucepan, heat a tablespoon of oil and saute the spices for a minute.
  3. Add the pepper and cook for 2-3 minutes.
  4. Add the beans and roasted butternut squash and mix.
  5. Add the kale, season with salt and mix until the kale has wilted.



  • 2 avocados
  • 1 tomatoes
  • Handful of coriander
  • ½ lime
  • Salt to taste


  1. Mash avocado in a bowl.
  2. Finely chop the tomato, and add to the avocado
  3. Finely chop coriander and add to the bowl.
  4. Squeeze lemon juice into the bowl.
  5. Season with salt, and mix.

Tomato and roasted pepper salsa:


  • 2 tomatoes
  • 2 roasted peppers, either readymade from a jar or made by coating with oil and roasting until tender.
  • Small handful coriander
  • Salt to taste


  1. Fine chop tomatoes, peppers and coriander and add to a bowl.
  2. Season and mix.

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