Roasted butternut squash combines with hearty black beans in these delicious burritos.
- 1 medium butternut squash, peeled, cubed, & roasted
- 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
- 1-2 tsp olive oil
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 tsp salt, or to taste
- 2 tsp ground cumin, or to taste
- One 15-oz can black beans, drained and rinsed
- 3/4 cup finely shredded cheese blend (Or Daiya cheese for dairy-free option)
- 4 Alvarado St. sprouted wheat tortillas – burrito size
- Toppings of choice: avocado, salsa, cilantro, etc
- Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 minutes or until tender.
- Cook brown rice according to directions
- In a large skillet over medium-low heat, add oil, add minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
- Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
- When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add cheese and heat another couple minutes.
- Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.