Butternut Squash and Black Bean Burrito
- Number of Servings: 2
Ingredients
1 cup Butternut Squash (cubed)1/4 cup Brown rice (long grain)1 tsp Olive oil1/3 cup Onion (chopped)1 clove Garlic1/3 Bell pepper (red)1 tsp Cumin (ground)1/8 tsp Cayenne pepper1/2 cup Black beans1/3 cup Low fat chedder4 tbsp Low fat sour cream***recipe does not include tortilla.
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
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. Add Daiya 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.
Serving Size: 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user JENNILACEY.
2. Cook brown rice
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. Add Daiya 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.
Serving Size: 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user JENNILACEY.
Nutritional Info Amount Per Serving
- Calories: 223.8
- Total Fat: 5.4 g
- Cholesterol: 8.9 mg
- Sodium: 158.5 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 8.2 g
- Protein: 11.7 g
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