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Gourmet Butternut Squash Burritos


Try this delicious Gourmet Butternut Squash Burritos recipe for dinner.

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Rate this recipe 4.4/5 (5 Votes)


  • 1 pork loin
  • 1 tablespoon taco seasoning
  • 1/2 tablespoon paprika
  • 2 cups butternut squash, cubed
  • 1 can black beans, drained and rinsed
  • 2 to 3 tablespoon butter
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 cup sour cream
  • 1 medium size ripe avocado
  • 1 to 2 teaspoon lime juice
  • Cojita cheese, crumbled
  • Mango salsa
  • Flour tortillas


Servings 1
Adapted from


Step 1

Bring pork loin to room temperature. Mix together the taco seasoning and paprika and rub all over the pork loin. Grill over medium heat until center is barely cooked but still tender. Let it sit for a few minutes off the grill, then sliced into bite size pieces.

In a large fry pan, melt the butter over medium heat and stir in the chili powder, cumin, salt and pepper. Then add the butternut squash and toss to coat. When the squash begins to soften, add the drained and rinsed black beans. Cook together until squash is fork tender.

Remove avocado from pit and shell into a medium size bowl. Add sour cream and lime juice. Blend with a hand mixer until creamy.

Take a flour tortilla and top with a line down the center of butternut squash and black beans, then add pieces of the grilled pork loin. Top that with crumbled cojita cheese, mango salsa, and avocado sour cream. Fold the tortilla over the fillings.


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