These fall-inspired burritos are a great way to use extra butternut squash. Hearty and full of fiber, these burritos are a satisfying and filling option. Feel free to keep the burritos mild or spice them up by adding more cayenne pepper to the black beans or topping with hot sauce or spicy salsa. - Courtney Wright (Shenandoah Drive)
Fall Squash Burritos – serves 4
- 1/2 cup uncooked brown rice
- 1 medium butternut squash, peeled and cubed
- 2 tsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1/2 tsp salt
- 2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 can black beans (15-oz)
- 4 tortilla wraps (8-inch)
- shredded cheese
- sour cream
- spinach or lettuce
- Cook brown rice according to package directions.
- Preheat oven to 400°F. Toss cubed squash with 1 tsp of the olive oil, salt, and pepper in a glass baking dish. Roast for 30-35 minutes or until tender.
- In a large skillet over medium-low heat, add remaining 1 tsp olive oil and sauté onion, and garlic for about 5 minutes. Add cumin, cayenne pepper, and salt. Stir well and cook for about 1 minute.
- Add chopped peppers and canned black beans (do not drain). Cook on medium-low for 10 minutes.
- Add bean filling, cooked butternut squash, cooked rice, and desired toppings to tortilla. Wrap and serve.
This is the eighth in a series called Timbercrest Healthy Recipe of the Month, part of our effort to become a Healthier Tennessee Neighborhood. To submit a recipe suggestion, Contact Us. Check out the entire collection of Recipes of the Month.