I know that pretty much every recipe I feature here is, just, my new favorite thing and the best thing you’re about to ever eat. And to be fair, I never really exaggerate—I have found some amazing recipes! But this one is my new favorite, seriously, I could eat it for days. (Haha, I did eat it for days.)
Besides how yummy it is, I also love that it can be done with regular cheese, Daiya cheese for a vegan recipe or with no cheese at all because it’s Just. That. Good.
I didn’t do step-by-step photos, but you can find some great ones at Oh She Glows, where I originally found the recipe. Guys, I just can’t recommend this enough. Seriously, I’m texting my best friend right now that it’s also good just as a side dish. I’ve included the recipe as I originally found it, but when I cooked it, I changed it up a bit by doing 1 cup of wild rice (instead of a half cup of short-grain brown rice). It gets pretty rice heavy, but it’s worth it. I stirred in some cheddar cheese and then served it with avocado.
Yield: 4 burritos or 3.5 cups of filling
- 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
- 3/4 cup Daiya cheese (or cheddar cheese)
- 4 tortilla wraps (large or x-large)
- Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)
Step 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.
Step 2: Cook brown rice (for directions, see here)
Step 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.
Step 4: Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
Step 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.
Step 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.