Butternut Squash Burritos

I swear that I think you are going to love this one...It's another fabulous recipe from Angela Lidden over at Oh She Glows that I have tweaked to my own satisfaction. These are killer and even Adam loves them...Adam, who hates vegetables. His salads consist of lettuce, cheese, bacon, croutons, and salad dressing...BUT these awesome vegetable burritos are fabulous and really go a long way to proving that vegetarian food can be tasty AND healthy!

What You'll Need:

• 1/2 large butternut squash, peeled, cubed, & roasted
• 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
• 1 red onion, chopped
• 2 garlic cloves, minced
• Juice of 1/2 Lime
• 1 tsp kosher salt, or to taste
• 2 tsp ground cumin, or to taste
• 2 tsp ground corriander, 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
• One 15-oz can diced tomatoes with lime and cilantro
• 3/4 cup cheese (I used mozzarella since it was all I had, would probably work best with cheddar)
  
• whole wheat tortillas
• Add Preferred Toppings (Avocado, Sour Cream, cilantro, salsa)

What You Do:


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 (for directions, see here)

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 tomatos, 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 cooked butternut squash and the lime juice 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.

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.


Bon Appetite!