This slow cooker refried bean recipe is simple but adding butternut squash amps up the nutrition. The chipotle brings a little spicy and lots of smokiness.
The cilantro and lime give it a fresh flavor that you’ll love it in your favorite tacos, burritos and more!
Butternut Squash Frijoles
Please note that this recipe uses a 1½ to 2 quart slow cooker.
Ingredients
- 1 cup dried beans, anasazi, pinto, or other "brown bean".
- 3 cups water
- 1 cup butternut squash purée
- 1 clove garlic, minced
- 1 can, 14.5 oz/411g diced tomatoes with chipotle (or plain with 1/2 teaspoon powdered chipotle)
- 1 teaspoon marjoram
- 1/2 teaspoon chili powder
- 1 tablespoon fresh cilantro, chopped
- juice of 1/2 lime
- salt to taste
- ground hot pepper, optional to taste
Instructions
- The night before:
- Combine the dried beans and water in the slow cooker and cook on low overnight.
- In the morning:
- Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.
- Before serving:
- Taste and adjust seasonings. Add salt, hot pepper, and lime juice.
- You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a little Daiya vegan cheese. Plus it cooks in minutes!
Nutrition Information
Amount Per Serving Calories 106Sodium 12mgCarbohydrates 19gFiber 4gProtein 6g
You probably have some Winter squash on your t-day menu. If you make an extra cup and purée it, you are ready to make these beans.
If you don’t have time to make the beans now, go ahead and freeze the extra squash in 1 cup portions so it will be ready to go when you want to make them.
You can use pumpkin, acorn, or kuri in place of the butternut. But think about doing something different and use butternut where you usually use pumpkin or sweet potato. After all, Winter squash need some love around the holidays too.
Lisa says
I love to use left over veggies just putting them over brown rice, in a stir fry or by making a soup.
Melissa says
I love using them up in a stir-fry with some tofu and brown rice!
Marquesa says
I like to use them in a casserole with a grain.
denise says
Love to use my leftover peppers and onions to saute and put over a plate of hummus and munch it with fresh pita wedges!
Bridget says
I love to use leftover veggies in tacos with beans and vegan sour cream!
jeanne endsley says
My favorite way to use leftover veggies is to mix with rice and use either Chinese,Mexican or Italian seasoning. All depends on my mood to which way i season!
Jamie says
I use up my leftover veggies by making soup! and if I have leftover rice I throw that in too!
Bridget says
I signed up at Key Ingredient and requested to be a friend (averydog); thanks.
Andrea says
Sometimes I make polenta for breakfast, and top it with leftover veggies from the night before.
Fran Nager says
My favorite way of using left over veggies is in a soup….I add vegetable boullion (made from the water of cooked veggies-I freeze the left over water in ice cube trays and bag the cubes for use later).
Michelle says
I throw leftover veggies together in a soup or stew
mairead says
I love to use them up in a wrap with hummus and rice. Yum!
Jessica says
I like to throw leftover veggies in chili. Almost any veggie combination tastes good with a little chili powder!
Bria says
Leftover veggies are fab in soups, salads, and on pizzas.
KatsHealthCorner says
My favorite way to use leftover veggies is to heat them up and throw them in with some rice and beans! It’s a hit every time! 🙂
bookharlot says
I love throwing leftover veggies into enchiladas
Tracy says
Tofu scramble!
Laura Farr says
Soup is the best way for us to use most leftovers.
Amy says
I usually make a soup, though I tried croquettes last week and may have to do that again sometime!
Cara says
Did I just hear the words “quick mexi pizza”??? I think that just might be my newest favorite way to eat leftover veggies! Now that I think about it, I usually eat every last veggie on my plate/on the table that I never have leftovers. Hrmpf.
Tierney says
Stir fry or fajitas
Kim Collison Yager says
Either mix into a salad or make soup! Or – just eat for breakfast! 🙂
Patti Clawson says
I use my leftover veggies to make wraps.
Diane says
My favorite way to use leftover veggies is either in scrambled tofu or tossed into pasta
sarah garvey says
I like to heat them up and mix it with some couscous and edamame for a quick and filling dinner.
sarah garvey says
Signed up on key ingredient and sent you a friend request.
JamieAnne says
I use left over veggies in soups and I save left over bits for veggie stock. I make it in the slow cooker and then freeze it in batches.
Terre says
I put dabs of leftovers into a bowl in my freezer. Then, when it’s full, I have goodies for soup. I just add veg broth and a few seasonings and I have yummy soup for dinner.
Lizzie says
Those look great – I am always looking for new squash recipes!
As for leftover veggies, chalk up another vote for stir fry!
Lindsey says
Tofu scramble! I only make them to use up odds and ends.
Claire says
I chop them up and make a “Kitchen Sink” veggie bowl with marinara, hummus and balsamic vinegar. So simple, yet so good!
Christina says
W/ homemade hummus (from Candle Cafes cookbook)…everything tastes great slathered in it!