The best burrito I ever had

Hello friends!

Oh boy do I have a recipe to share with you guys today!  Last week I was browsing pinterest for some new recipes and I came across an awesome one from Oh She Glows.  Honestly I think this was the best burrito I have ever had, hands down.

It was a black bean and butternut squash burrito.

I will share the recipe here and show you my changes in red (mainly because I didn’t have some of the stuff)

Black Bean and Butternut Squash Burritos

Ingredients:

  • 1 medium butternut squash, peeled, cubed, & roasted
  • 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked) I used 1 cup long grain white rice
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion I used 6 green onions
  • 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 I used 3/4 cup shredded cheddar cheese
  • 4 tortilla wraps (large or x-large)

Toppings of choice:(avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

Directions

  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. Saute 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 I added all of the butternut squash.
  6. 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.
  7. 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.

This was printed from: Oh She Glows
The site URL: http://ohsheglows.com
The Title:Black Bean and Butternut Squash Burritos
The URL: http://ohsheglows.com/2011/10/24/black-bean-and-butternut-squash-burritos/

I cannot WAIT to eat these for lunch today!  Please make them, they are amazing.

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