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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