Black Bean & Butternut Squash Burritos

This little burrito was fantastic!! My husband, who never goes back for seconds went back for THIRDS! I was a little worried about making this because well... it sounded really weird lol but with all the spices and flavors it was sooooo yummy. No joke I'm excited to eat the leftovers for lunch and bonus: It's a healthier dish! Which lets all admit is one of our resolutions this year;) -This is just a picture of the filling, you'll put this in a tortilla, on a salad, whatever you want!

Black Bean & Butternut Squash Burritos:

Recipe by: www.ohsheglows.com

Disclaimer: This recipe does take a while to make, just because the butternut squash has to roast forever and the rice takes forever too.

1 medium butternut squash, peeled, cubed, & roasted

1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)-I'm sure you could  use regular rice too
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 (this is what the recipe calls for I imagine you can use whatever kind you like, I opted out of the cheese for Marlees sake)
Tortillas- any kind you like
Toppings of choice: (avocado, salsa, sour cream, spinach/lettuce, cilantro, etc)-I just used avocado and lettuce because I didn't want to ruin all the yummy flavors!

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. (Mine took about 50 minutes)
2. Cook brown rice (again this takes awhile, directions on the rice package, mine took 50 mins)
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 squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well.  Add cheese if you wish and stir more...
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 or even with just some chips.

Nom nom nom. Enjoy!!