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Easy prep
20 minutes

Roasted Squash Burrito Bowls

with Refried Beans & Tortilla Strips

Cooking time

20 minutes




630 /serving

This easy-to-prepare and pretty-to-look-at vegetarian bowl is just the thing as summer kicks in. Roast up some butternut squash with a sultry spice blend inspired by Mexican cuisine, then serve it next to a crunchy cabbage and Cotija cheese slaw, with garlicky refried beans and a good dollop of avocado purée. Garnished with cilantro and toasty tortilla strips, it’s a less heavy but no less hefty take on a classic burrito, made in a breezy 20 minutos.

We will send you:

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

Contains: Milk, Sesame, Wheat

You will need:

Large pan
2 Sheet pans
Parchment paper
Olive oil
Salt & pepper
Total Fat
29 g
Saturated Fat
8 g
1960 mg
Total Carbs
77 g
16 g
22 g
21 g
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Roast the butternut squash
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, 15 to 18 minutes, stirring 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. Drain and rinse the black beans.
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Toast the tortilla strips
Halve the tortillas, then slice into ½ inch strips. On a second lined sheet pan, toss the tortilla strips with a drizzle of oil and season with S&P. Arrange in a single, even layer and toast in the oven, stirring halfway through, 6 to 8 minutes, until crispy. Remove from the oven and sprinkle with as much lime zest as you’d like.
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Make the refried beans
While the tortilla strips toast, in a large pan, heat a drizzle of oil on medium-high. Add the onions, garlic and remaining spice blend. Sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the black beans and ⅓ cup 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.
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Make the slaw
While the black beans warm, in a large bowl, combine the Cotija cheese, cabbage, ½ the cilantro and as much lime juice as you’d like. Add 1 tbsp olive oil (double for 4 portions) and season with S&P to taste. Toss to coat.
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Plate your dish
Divide the refried beans, slaw and roasted butternut squash between your bowls. Top with the avocado purée and tortilla strips. Garnish with the remaining cilantro. Bon appétit!