Filling, easy, and cheap to make, this burrito filling drew rave reviews from my entire family, including even the pickiest eater. Although neither of them like butternut squash, they both said that they did here; roasted and mixed into the burrito with cheese, rice, and beans, it melds right in and adds only creaminess and flavour. Don’t bother peeling it, the skin goes soft and a little smoky as it browns up. This filling is wonderful in flour tortillas, but you could also stuff it into taco shells, eat it by itself, or top a salad with it. I took some for lunch in a tortilla and ate it cold. Either way, it’s delicious!
Ingredients:
1 medium butternut squash, roasted (see below)
1/2 cup uncooked short grain brown rice (Bob’s Red Mill is a good brand)
olive oil
1 small onion, chopped
2 garlic cloves, minced
salt and pepper to taste
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper (if you want it spicy)
1 lime
chopped fresh cilantro (optional)
one can or 2 cups of black beans, rinsed and drained
3/4 cup your choice of cheese (try Sharp cheddar, marble, pepper jack)
tortillas
Toppings:
Lettuce, sliced tomato, chopped fresh coriander, sour cream, salsa, guacamole, or sliced avocado
Pre-heat your oven to 425 F.
Cut the butternut squash into four pieces. Scoop out the seeds in the middle with a spoon and discard. Line a baking sheet with foil and place the squash on it. Brush the squash pieces all over with olive oil, and sprinkle them with salt and pepper. Roast for about 45-55 minutes, turning it half way through, until it’s tender when you pierce it with a fork. Cool so that you can handle them before chopping into ½ inch cubes.
While the squash is roasting, cook your rice according to the package directions.
When the squash and rice are cooked and cooling, in a large, deep pan, sauté up the onion in a little olive oil until softened and clear. Add the garlic and continue to cook, stirring, until fragrant. Add the red pepper, cumin, chili powder, and cayenne (if using), continuing to stir and sauté until softened. Stir in the rice, beans, and butternut squash.
Gently heat everything, stirring, until warmed through. Sprinkle the cheese over top along with the cilantro, then zest the lime right into the dish, cut the lime in half, and squeeze juice from one of the halves over top. Give everything a good stir.
Serve with tortillas to roll the filling up in, along with slices of avocado, sour cream, salsa, fresh tomatoes, and shredded lettuce. Roll them up and eat!
Serves 4
Recipe adapted from Oh She Glows
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