Another great recipe from Oh She Glows.
The filling makes enough for about 6-8 burritos.
1 smallish butternut squash (err on the side of bigger, because you can make other fab things with the leftover flesh)
1 tbsp oil
Peel the squash and chop it into bite-sized pieces, toss with the oil, salt and pepper. Line a cookie sheet with parchment paper and roast at 425 F for about 30-40 mins, until brown and tender.
0.5 c rice
1 c water
1 tsp salt
Add all to a small pot, set the heat to high. Once it begins boiling (keep an eye on it), turn the heat down to the lowest setting and cook for 20 mins. Remove from heat and rest for 10 more minutes.
3 cloves of garlic, minced
1 sweet onion, diced
1 can (15 oz) of black beans, rinsed well and drained
1 bell pepper (red, yellow or orange), diced
1 tbsp oil
2 tsp cumin
0.25 tsp chili powder
0.25 tsp ancho chili powder
2 tbsp veggie broth (optional)
Heat a large non-stick pan on medium, add the oil and saute the onion and garlic for a few minutes, then add the beans, pepper, cumin and chili powders. Let it cook a few minutes, then add in the cooked rice and butternut. Season to taste with salt and pepper. If you feel the mixture is a bit dry, don’t be tempted to add more oil: add the veggie broth instead.
You can use regular tortillas, but I’m really into using steamed cabbage leaves for burritos. It’s kind of a pain in the ass to do, but if you’re watching your weight (sigh), then it’s worth it. To remove the leaves, set a large stock pot of water to boil, and cut about an inch or two off the bottom of your cabbage. Dump the whole cabbage into the boiling water for 30 seconds or so, then use a meat fork to remove the cabbage (be careful! it’s hot!) and peel off the outer leaves. Repeat process till you have as many leaves as you need.
I also topped the burritos with baby spinach leaves, vegan sour cream and a quick salsa made from:
3 roma tomatoes, diced
half a red onion, diced
a pinch of sugar
several splashes of balsamic vinegar