These Gourmet Butternut Squash Burritos are going to change the way you think about burritos! There are so many delicious elements that come together to make these so incredibly tasty! You start with a juicy spice rubbed pork tenderloin that is grilled and sliced, then sautéed butternut squash and black beans, topped with cotija cheese, mango salsa, and avocado lime sour cream!
There is a restaurant in Boise called Bardenay that has a butternut squash and black bean wrap that was my idea for this recipe. We LOVE Bardenay and I loved the idea behind their wrap but I felt like it was missing some things. We decided to make our own and add grilled pork and the avocado sour cream and that made all the difference! Maybe next time I will try adding a little of our yummy restaurant style mexican rice too! I love these wrapped in a tortilla but I have also been eating all the filling ingredients on their own in a bowl and that is really good too. If you haven’t tried cotija cheese, you need to give it a try! It is so good! We also use it with our Nacho Libre corn on the cob which would be really good as a side to these burritos! We have been able to find it at most grocery stores.
Gourmet Butternut Squash Burritos
For the grilled pork:
- 1 pork loin
- 1 Tbsp taco seasoning
- 1/2 Tbsp paprika
For the butternut squash:
- 2 cups butternut squash cubed
- 1 can black beans drained and rinsed
- 2 to 3 Tbsp. butter
- 1 tsp. chili powder
- 1 tsp. cumin
- salt and pepper to taste
For the avocado sour cream:
- 1 c. sour cream
- 1 medium size ripe avocado
- 1 to 2 tsp lime juice
- cojita cheese crumbled
- mango salsa
- flour tortillas
- 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.