Burrito w/ Squash, Brown Rice & Black Beans
This brown rice and black bean burrito with enchilada sauce utilizes homegrown peppers and tomatoes, with squash, garlic, shallots, and lime. It's made from Brown Rice w/ Butternut Squash & Habaneros, Stovetop Black Beans, and two kinds of enchilada sauce: one with Red Chilis and and one with Habaneros. This is a great idea for making a couple different recipes over the weekend and utilizing for leftovers the rest of the week!
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Black Beans
- 1 lbs. dried black beans ~2 cups, soaked overnight
- 1 serrrano minced
- 3 habaneros minced
- 1 jalapeño minced
- 1 banana pepper minced
- 4 cloves garlic minced
- 1/2 shallot minced
- 4 bay leaves
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. cumin
- 1 tsp. cayenne pepper
- 2 limes juiced
- 5 c. water
Squash & Habanero Rice
- 1 ½ c. butternut squash peeled, cubed
- ~20 cherry tomatoes quartered
- 1/4 red onion minced
- 3 cloves garlic minced
- 2 habaneros minced
- 1 lime juiced
- 3 bay leaves
- 1 tsp. cumin
- dash salt
- dash pepper
- 2 tsp. olive oil
- 1 c. brown rice
- 3 c. water (or vegetable broth)
Burrito
- 1/4 c. no-fry refried beans
- 1/4 c. squash & habanero rice
- 1 tortilla
- splash water
- dollop sour cream (optional, omit or substitute for vegan recipe)
- dollop hot sauce of choice (optional)
Instructions
Cook Rice and Beans
- Cook Stovetop Black Beans. I like this recipe better than opening a can of refried beans or actually having to go through the process of frying them! This does require some forethought, though, and takes overnight to soak and about 2 hours to cook the next day. It requires a large pot on the stove and a potato masher or food processor if you want to achieve the creamier texture.
- Cook Brown Rice w/ Squash & Habaneros. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
- For the hot sauce on this, I also used Enchilada Sauce w/ Red Chilis and Enchilada Sauce w/ Habaneros. These recipes take less than an hour and require an air fryer and a large pot on the stove. They mostly utilizes hot peppers, tomatoes, and onions. This is also truly one of the best things that I've ever made!
Assemble Burrito
- Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
- Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
- Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
- Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
- Top with sour cream and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with a lot of the same flavor profiles. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
- Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
- For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!