The cooling cucumber and zesty lime in the mojito flavor cut through the richness and warmth of roasted squash and beans. It brings a clean, vibrant contrast that enhances the savory-sweet interplay of the burrito fillings.
INGREDIENTS
2 cups butternut squash, diced
1 tbsp olive oil
½ tsp cumin
½ tsp smoked paprika
Salt & pepper to taste
1 can black beans, drained and rinsed
1 avocado, sliced
½ cup cooked rice (brown or jasmine)
Vegan chipotle mayo or tahini dressing
Large flour tortillas
INSTRUCTIONS
Preheat oven to 400°F (200°C).
Toss squash with oil, cumin, paprika, salt, and pepper. Roast for 25–30 minutes until tender.
Warm tortillas and layer rice, beans, roasted squash, avocado, and sauce.
Roll into burritos, toast on a pan for a crisp edge (optional), and serve.
