Here's the recipe- courtesy of Angela Liddon.
If you have a second, click on this link http://ohsheglows.com/about/ and read Angela's story. It is pretty inspiring.
Ingredients:
1 medium butternut squash, peeled, cubed,
& roasted1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
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
4 tortilla wraps (large or x-large)- I used whole wheat
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)
1. Preheat oven to 425F and line a large glass dish or roasting pan 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 according to package directions
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 mins, stirring frequently. Now add 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 squash is tender remove from oven and cool slightly. Add 1.5 cups (I added all of it) 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.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve.
Notes:
I did not use Daiya cheese. I ended up using a
Mexican blend. I filled my burrito with avocado, tomato, and added a dollop of Daisy and salsa.
looks amaze! thanks for being so specific:) i want to try this
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