Black Bean and Butternut Squash Burritos
photo by Rachel
- Ready In:
- 1hr 15mins
3 1/2 cups of filling
- 1 medium butternut squash, peeled, cubed, and roasted
- 1⁄2 cup uncooked short grain brown rice (yields -- 1.5 cups cooked) or 1/2 cup basmati rice (yields -- 1.5 cups cooked)
- 1 -2 teaspoon olive oil
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 teaspoon kosher salt (to taste)
- 2 teaspoons ground cumin (to taste)
- 1⁄4 teaspoon cayenne pepper (to taste)
- one 15-oz can black beans, drained and rinsed (about 1.5-2 cups cooked)
- 3⁄4 cup daiya cheese
- 4 flour tortillas (large or x-large)
- 1 avocado, optional toping
- 1⁄2 cup salsa, optional toping
- 8 ounces sour cream, optional toping
- 1 cup spinach or 1 cup lettuce, optional toping
- 1 tablespoon chopped fresh cilantro, optional toping
- Preheat oven to 425°F 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. (You can do this a day ahead).
- Cook rice
- In a large skillet over medium-low heat, add oil, onion, and 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 minutes 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 Daiya 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.
- This recipe is from OhSheGlows.com - all credit to them and you can see step by step photos on their website.
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