Roasted Squash Burrito Bowls
with Refried Beans & Tortilla Strips
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
This easy-to-prepare and pretty-to-look-at vegetarian bowl has everything you need for fulfillment. 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
- 200g Diced butternut squash
- 1 Bunch of cilantro
- 1 Lime
- 50g Diced onions
- 150g 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
Zester
2 Sheet pans
Oil
Parchment paper
Strainer
Olive oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
9 g
Sodium
1960 mg
Total Carb
69 g
Sugars
12 g
Protein
21 g
Fibre
20 g
Preparation
Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 15 to 18 min., until browned and tender.
Mise en place
Meanwhile, zest and juice the lime. Finely chop the cilantro leaves and stems. Drain and rinse the black beans.
Toast the tortilla strips
Halve the tortillas; slice into ½ inch strips. On a second lined sheet pan, toss with a drizzle of oil and S&P. Toast in the oven, stirring halfway, 6 to 8 min., until crispy. Sprinkle with the lime zest.
Make the refried beans
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the onions, garlic and remaining spices, 1 to 2 min., until fragrant. Add the black beans and ⅓ cup water (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until the beans are warmed through. Mash the beans lightly; season with S&P.
Make the slaw
Meanwhile, in a large bowl, combine ½ the cilantro, the lime juice, 1 tbsp olive oil (double for 4 portions) and S&P. Add the cheese and cabbage; toss well.
Plate your dish
Divide the refried beans, slaw and squash between your bowls. Garnish with the avocado purée, tortilla strips and remaining cilantro. Bon appétit!
