Vegan – Gluten-Free
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These burritos are perfect for Fall and Winter. The butternut squash compliments this dish so well and adds a bit of sweetness. You can top it over a salad too. This makes enough for dinner and leftovers the next day!
Ingredients
- 1 medium butternut squash, peeled & cubed
- 1 15 oz can black beans (1.5 cups cooked)
- 1/2 cup uncooked brown rice
- 1.5 tsp olive oil
- 1 cup onion, chopped
- 1 red bell pepper, chopped
- 3-4 garlic cloves, minced
- 1 cup vegan cheddar, shredded
- 2 tsp cumin
- 1 tsp sea salt
- 1/4 tsp cayenne pepper
- 1/4 cup cilantro (diced)
- 1 avocado (cubed)
- Salsa or hot sauce (optional)
- Lettuce or spinach
- Tortilla wraps
Directions:
- Preheat oven to 425°F and line a large glass dish with silicone mat or tinfoil. Drizzle olive oil on squash and sprinkle a pinch of salt and pepper on top. Roast chopped butternut squash for 45 mins. or until tender.
- Cook brown rice according to directions.
- In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for 5 minutes, stirring frequently. Add salt, cayenne, and cumin and stir well.
- Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
- Fold in cilantro.
- When butternut 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 vegan cheese and heat another 3 minutes.
- Add bean filling to tortilla. Top with avocado, lettuce/spinach, and salsa. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.