Black Bean and Butternut Squash Burritos
Servings: 4
Ingredients
- 1 medium butternut squash peeled, cubed, & roasted
- 200 grams uncooked short grain brown rice
- 1-2 tsp olive oil
- 1 sweet onion chopped
- 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
- 400 grams canned black beans
- 2 tsp honey optional
- 1 tsp balsamic vinegar optional
- 100 grams cheese grated
- 4-8 tortilla wraps medium or large
Toppings (Optional):
- avocado
- salsa
- sour cream
- baby spinach or lettuce
- cilantro
Instructions
- Preheat oven to 220°C 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.
- Cook brown rice
- In a large skillet over medium-low heat, add a little bit of oil, the black beans (you can vary with other types as well) and slowly cook for about 15 minutes until soft. Mash them into a puree. Optionally, add little bit of honey and (balsamic) vinegar. You can leave the paste to simmer. Add water if it becomes to dry.
- In another 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 and cooked rice and sauté for another 10 mins. on low.
- When butternut squash is tender remove from oven and cool slightly. Add the butternut squash to the skillet with the rice mixture 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.