VeganSalt freeOil FreeOrganicNon GMOMain dish

Chalet Summer Squash Black Bean Burritos

Chalet Summer Squash Black Bean Burritos


  • Yellow squash
  • Zucchini
  • Onion
  • Garlic
  • Black olives
  • Black beans
  • Tomatoes
  • Mushrooms
  • Tortillas

Yield: 4-5 tortillas

*Dairy free with NO added salt or oil


Slower method would involve preparing beans from dried and making guacamole from scratch. Neither process is very complicated nor difficult; however, when we are looking for a quick, easy, filling and nutitious BREAKFAST, LUNCH or DINNER this recipe is a chalet standard!!!

The following portions are suggestions for four or five small tortillas.  There will be some remaining squash, zucchini and onions.  Save these leftover ingredients and open another can of black beans to make another batch the next day or increase the yield of burritos.  

  • 1 can of black beans
  • 1 medium onion finely diced   
  • 1 small yellow squash shredded
  • 1 small zucchini shredded
  • 6 black olives diced  (We really like the Greek variety)
  • 1 small tomato chopped or 2 cherry tomatoes
  • 2-4 fresh mushrooms - thinly sliced
  • 2 or 3  Swiss Chard leaves or a small handful of spinach or kale (finely shredded)
  • 1/4 cup guacamole
  • 1 or 2 garlic cloves minced
  • 5-7 stems of cilantro - tear leaves from stem but do not chop
  • 4-5 small tortillas

Heat the black beans and keep warm. 

Heat tortillas and keep warm.  Place tortillas in a non-stick pan on low.  Flip often to heat evenly and keep from crisping.  Cover with a lid to keep warm and pliable.

Add 1/2  diced onion and sliced mushrooms to a non-stick pan and slow cook to release juices on low/medium for 5-10 minutes.  Add  1 cup of shredded squash/zucchini mixture, 1/4-1/2 cup of chopped greens, olives and chopped tomatoes to softened onion and mushrooms in pan.   Slow cook for another 5-10 minutes until entire mixture is softened and juices have evaporated.  Mixture should not be "soupy".  Add one or two cloves of minced garlic if desired.  Gently fold in the garlic to blend flavors and to heat the garlic.  

To buid each burrito, evenly spread about 1 or 2  teaspoons of guacamole on tortilla and then top with 2  heaping  tablespoons of cooked squash mixture.  Next add 1-2 tablespoons of black beans and top  with finely chopped onion and fresh cilantro.  Fold over taco style if the tortilla is plump or fold burrito style by folding the bottom to make a little pouch and then rolling the tortilla.