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Easy prep

Roasted Squash Burrito Bowls

with Refried Beans & Tortilla Strips

Cooking time

20 minutes

Servings

2/4

Calories

620 /serving

This easy, meat-free, aesthetically pleasing bowl is almost too good to be true. Roast up some butternut squash with Mexican spices and spoon it next to a creamy, crunchy cabbage and cotija cheese slaw, with garlicky refried beans and a good drizzle of avocado purée. Garnish it with lime, cilantro and toasty tortilla strips. It’s a healthier but no less hearty take on a classic burrito, and it only takes 20 minutes.

We will send you:

  • 15ml Minced garlic
  • 400g Diced butternut squash
  • 1 Bunch of cilantro
  • 1 Lime
  • 25g Diced onions
  • 100g Shredded green cabbage
  • 57g Avocado purée
  • 540ml Black beans (canned)
  • 60g Cotija cheese
  • 2 Wheat flour tortillas
  • 10g Mexican spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Milk, Sesame Seeds, Sulphites, Wheat

You will need:

Large pan (nonstick if possible)
Zester
Sheet pan
Oil
Salt & pepper
Parchment paper
Strainer
Olive oil
Total Fat
29 g
Saturated Fat
8 g
Sodium
1620 mg
Total Carbs
76 g
Sugars
15 g
Protein
22 g
Fibres
20 g
Preparation
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Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ½ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 15 to 18 minutes, turning halfway through, until browned and tender when pierced with a fork.
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Mise en place
While the squash roasts, zest and juice the lime. Finely chop the cilantro leaves and stems. Rinse and drain the black beans.
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Make the tortilla strips
While the squash continues to roast, in a large pan (nonstick if possible), heat a thin layer of oil on medium. Halve the tortillas, then slice into ½-inch-thick strips. Working in batches, add the tortilla strips to the pan and toast, stirring frequently, 1 to 2 minutes, until crispy. Transfer to a paper towel-lined plate and immediately season with as much of the lime zest as you’d like and S&P. Wipe out the pan.
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Make the refried beans
In the same pan, heat a drizzle of oil on medium-high. Add the onions, garlic and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the black beans, 3 tbsp of water (double for 4 portions). Cook, stirring occasionally, 2 to 3 minutes, until the beans are warmed through. Using a fork (or potato masher), mash the beans lightly; season with S&P to taste. Transfer to a plate and set aside in a warm spot.
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Make the cabbage salad
While the beans cook, in a large bowl, combine the cheese, cabbage, ½ of the cilantro and as much lime juice as you’d like. Add 1 tbsp of olive oil (double for 4 portions) and season with S&P to taste.
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Plate your dish
Divide the refried beans, roasted squash and cabbage salad between your bowls. Top with the avocado purée and tortilla strips. Garnish with the remaining cilantro. Bon appétit!