Black Bean and Butternut Squash Burritos

Colourful filling

Black Bean and Butternut Squash Burritos

Ingredients:

• 1 medium butternut squash, peeled, cubed, & roasted
• 1/2 cup uncooked short grain brown rice 
• 1-2 tsp olive oil
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 1 red pepper, chopped
• 1 tsp kosher salt, or to taste
• 2 tsp ground cumin, or to taste
• 1/4 tsp cayenne pepper, or to taste
• One 15-oz can black beans, drained and rinsed
• 3/4 cup Organic cheddar cheese
• 4 tortilla wraps 
• Toppings of choice: (avocado, salsa, sour cream, spinach/lettuce, cilantro, etc.)

 1. Preheat oven to 400 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 10 mins; turn squash over and roast for another 10 minutes, or until tender.

2. Cook brown rice.

3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautée for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

4.  Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

5. When squash is tender remove from oven and cool slightly. Add the cooked squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large.

6. Add bean filling to tortilla along with cheese and other desired toppings. Wrap and serve. 

Makes enough for 6 large burritos.