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Butternut Squash and Black Bean Burritos Recipe

   
 

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     Butternut Squash and Black Bean Burritos

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4

Ingredients
1 medium butternut squash, peeled, cubed, and roasted
1/2 cup uncooked short grain brown rice (yields 1.5 cups cooked)
1 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 cups cooked), drained and rinsed
3/4 grated cheese
4 tortilla wraps
Toppings avocado, salsa, sour cream, spinach, cilantro

Instructions
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. Meanwhile, cook the brown rice according to the package directions.
In a large skillet over medium-low heat, add oil, onion, and minced garlic. Saute 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 saute for another 10 mins. on low.
When 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.


Originally Submitted
2/26/2013





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