Black Bean and Butternut Squash Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium butternut squash, peeled, cubed, & roasted 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked) 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
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 chopped red pepper, 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 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.
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.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COTTERR.
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 chopped red pepper, 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 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.
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.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COTTERR.
Nutritional Info Amount Per Serving
- Calories: 254.6
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 257.9 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 11.5 g
- Protein: 11.3 g
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