Tuesday, October 8, 2013

Black Bean and Butternut Squash Burritos

By: Oh She Glows blog (ohsheglows.com)

*Another winner dinner!  This was a hit....all 5 of us loved it!  I did all the prep ahead and threw it together in 15 minutes after my son's volleyball game.  An easy dinner on a night you don't feel like cooking.  Just a little prep time is all you need.  I will definitely make this again very soon! Enjoy!

Yield: 4 burritos or 3.5 cups of filling
1 medium butternut squash, peeled, cubed, & roasted (save yourself time and buy it at Costco.  It is in the refrigerated section.  It is cubed and organic!)
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)(Another time saver...I buy my rice from Trader Joes.  I buy the organic pre cooked brown rice that is frozen.  Just heat up 1 bag for 3 min and you are done!)
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 (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese(I didn't use this.  I don't like anything fake and this cheese tastes yucky to me)
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. 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 mins. or until tender.
2. Cook brown rice
3. 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.
4.  Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut 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.
6. 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.

*I put avocado slices and additional slices of onion in mine.  I also topped with Salsa.  There were no leftovers since my family devoured it!  Next time I will double so I have left overs :)

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