Bush’s Black Bean Burrito with Cheese & Summer Squash
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This post is sponsored by the wonderful people at Bush’s Beans.
Our family is on a burrito kick this summer, which makes for easy entertaining. Entertaining, like going to the freezer and pulling out Bush’s Black Bean Burrito with Cheese and Summer Squash individually wrapped burritos, popping them in the oven, adding a few toppings and fresh herbs, and Wah-Lah!
Ready to serve your family (or guests).
A delicious, easy meal. Who wants to cook in this heat we’ve been having!? This past weekend was in the 100’s here in southern Oregon. So I’m grateful for the black bean burritos that we’ve stocked up in the freezer!
Making your own food and freezing saves money, but I also really love it when you know exactly what ingredients are going into your food. We also keep stocked in our pantry a variety of Bush’s Beans for Mexican food, such as black beans, kidney beans, and pinto beans. They stretch a meal, add protein, and give options for flavor, plus they freeze well.
And whatever you have in the freezer is cash in the bank!
Inspired by this Bush’s Beans burrito recipe, today I’m sharing our new family favorite recipe.
Which includes our garden squash! So easy to make ribbons with a potato peeler.
Follow the easy instructions and use up that zucchini if you have any extra!
We always forget how much we love Vegetarian burritos, and so the kids and their friends are gobbling these up as fast as I can make/freeze them!
With this Bush’s Black Bean Burrito with Cheese and Summer Squash recipe, you can take younger and older squash and make ribbons with your potato peeler.
Lightly sauté up (in either coconut oil or EVOO) and then add the drained beans, cheese, salsa, and whatever ingredients your family loves!
Do you ever freeze burritos, and what secret ingredient do you add for a fresh spin?
Easy Black Bean Burrito with Cheese & Summer Squash Recipe
- 2 15 ounce can BUSH’S® Black Beans, drained
- 4 cups summer squash, such as zucchini, peeled (ribboned) and cooked
- 1 Tbsp. oil
- 2 cups salsa, mild or spicy
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 lime, 1 for juice; 1 for garnish
- pinch of cayenne pepper
- 16 10-inch tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream, plus extra for garnish
- Wash and dry the summer squash. Take a potato peeler and make long ribbons, discarding each center piece.
- Heat a frying pan with oil; sauté the squash for 1-2 minutes. Do not overcook.
- Add the beans to the pan of squash; plus the salsa, spices and lime juice. Cook on low heat until heated through.
- Spread about 2 Tablespoons of sour cream on each tortilla. Spread about 1/2 cup of the bean mixture down the center of each tortilla. Top each evenly with cheese.
- Roll up burrito style and cut in half to serve. Garnish with a dab of sour cream and slice of lime, plus other favorite ingredients such as green onion, tomatoes, avocados, or olives.
This post is sponsored by Bush’s Beans; but as always, all opinions are my own.
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