Ingredients
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1, peeled, cubed & roasted, Medium Butternut Squash
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1/2 cup Short Grain Brown Rice
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1 - 2 tsp Extra virgin Olive Oil
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1 cup, chopped, Sweet Onion
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2 cloves, minced, Garlic
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1, chopped, Red Bell Pepper
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1 tsp Kosher Salt
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2 tsp Ground Cumin
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1/4 tsp Cayenne Pepper
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1 can (15 oz) Black Beans
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3/4 cup Daiya Cheese
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4 Large Tortilla Wraps
Directions
Steps
|
1
Done
|
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
Done
|
Cook brown rice. |
|
3
Done
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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. |
