Butternut Squash, Black Bean Burritos

I have a new favorite food and it is roasted butternut squash.  It is the perfect Fall food.  The squash is sweet and meaty and is a great healthy addition to so many recipes.  I made a big helping of this burrito filling on the weekend and we have been eating burritos and burrito bowls for lunch all week long.  The recipe stores extremely well and its a nice hot meal to come home to after a long run outside.

Ingredients:

• 1 medium butternut squash, peeled, cubed, & roasted
• 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
• 1-2 tsp olive oil
• 1 cup chopped sweet onion
• 1 or 2 large tomatoes, diced
• 2 garlic cloves, minced
• 2 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
• Toppings of choice: (avocado, salsa, spinach/lettuce, cilantro, etc)

Directions:
Preheat oven to 425F and put chopped squash in a large glass dish. 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.

While the squash is roasting, cook your brown rice as directed on the package.

Then, in a large non-stick pan,  over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.  Then, add chopped red pepper, diced tomatoes, black beans, and cooked rice and sauté for another 10 minutes on low.

When butternut squash is tender remove from oven and cool slightly. Add the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large.

When you are ready to eat add filling to a tortilla with your favorite salsa, cheese, etc.  Also, you can throw it in a bowl, topped with lettuce for a lower carb option.  Save the leftovers and enjoy!