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Fresh pre-cut ingredients
20 minutes

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
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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.
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Mise en place
Meanwhile, 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; 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.
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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.
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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.
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Plate your dish
Divide the refried beans, slaw and squash between your bowls. Garnish with the avocado puréetortilla strips and remaining cilantro. Bon appétit!