Black Bean and Butternut Squash Burritos

Cook Brown Rice (Do it the day before)

3/4 Cup Brown Rice
5 Cups Water

Rinse rice multiple times in water and allow it to boil, reduce to medium heat and cook for 45 mins. Filter the excess water using filter.

Yields: 3 Cups Cooked Brown Rice

Roast Butternut Squash (Do it the day before)

1 Medium Butternut Squash, Peeled and Cubed (5 Cups Cubed)
1/2 Tsp Salt
1/2 Tsp Black Pepper Powder
1 Tbsp Coconut Oil

Preheat the oven to 425 degrees F.

Line the baking pan with aluminum foil and place a parchment paper on top of it.

Mix oil, salt and pepper with butternut squash. Coat with hands.

Roast chopped butternut squash for 45 minutes or until tender.

Yields: 2 and 1/2 Cups Baked

Cook Black Beans

2/3 Cups Black Beans

Wash and Overnight soak the black beans in water.

1/2 Tsp Salt
3 Cups Water

Cook the black beans with salt for 3 whistles in pressure cooker.

Yields: 2 Cups Cooked Black Beans

1 Tbsp Olive Oil
1 Cup Onion, Chopped
2 Garlic Cloves, Grated

1 Tsp Salt
2 Tsp Ground Cumin
1/2 Tsp Chili Powder (Cayenne)

1 Red Bell Pepper, Chopped

3/4 Cup Daiya Cheese

Heat oil in a pan, add onion and garlic and saute for 5 minutes in medium heat.

Add salt, ground cumin, chili powder and stir well.

Add red bell pepper, cooked black beans, cooked brown rice and saute for 10 more minutes on low heat.

Add cooked butternut squash to the pan and stir well.

Add daiya cheese and heat for 2 more minutes.

Yields 5 and 3/4 Cups

Toppings

1 Avocado
Salsa (Need to make my own salsa, don't like the store bought ones)
Vegan Sour Cream
Romaine Lettuce / Spinach
Cilantro

8 Tortillas

Heat tortillas

Add 2/3 cup of bean filling to tortillas, along with desired toppings. Wrap and serve.

Need at least 8 burritos
Serves: 4 (2 Burritos each)
Taste Note: Tastes Good. I feel like its missing something. Next time i am trying to make my own Medium Salsa and taste this.
Source: ohsheglows
Note: Leftover fillings can be reheated the next day for lunch in a wrap or as a salad topper.