Ingredients
1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice
1-2 tsp olive oil
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
1 15-oz can black beans, drained and rinsed
3/4 cup Daiya cheese
4 tortilla wraps (large or x-large)
toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro,etc.)
Instructions
Preheat oven to 425 and line a large glass dish with foil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast squash for 45 mins or until tender.
Cook brown rice.
In a large skillet over medium-low heat, add oil, onion and garlic. Saute for about 5 mins, stirring frequently. Now add in salt and seasonings and stir well.
Add red pepper, black beans and cooked rice and saute for another 10 mins on low.
When squash is tender, remove from oven and cool slightly. Add 1.5 cups of the cooked 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.
Add bean filling to tortilla along with desired toppings. Wrap and serve.