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Black Bean & Butternut Squash Burritos

Name: Black Bean & Butternut Squash Burritos
Cuisine: All World Cuisine
Ingredients: What you need: 1 butternut squash diced 1/2 in cubes ( I bought mine precut; & cut them smaller) neutral oil; 2 cloves garlic minced; 1/2 red onion diced; 1 red pepper diced; 1 can black beans drained & rinsed; 1 1/2 cups cooked grain of choice( I used white rice); 2 tsp cumin; 1 tsp oregano; 1/2 tsp pepper; salt; 2 tbl red wine vinegar; 1/2 cup chopped cilantro; 2 green onions chopped; 8 ten inch flour tortillas; vegan shredded cheese (optional)

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Ingredients

What you need: 1 butternut squash diced 1/2 in cubes ( I bought mine precut
& cut them smaller) neutral oil
2 cloves garlic minced
1/2 red onion diced
1 red pepper diced
1 can black beans drained & rinsed
1 1/2 cups cooked grain of choice( I used white rice)
2 tsp cumin
1 tsp oregano
1/2 tsp pepper
salt
2 tbl red wine vinegar
1/2 cup chopped cilantro
2 green onions chopped
8 ten inch flour tortillas
vegan shredded cheese (optional)

Preparation

Coat squash with 1 tsp oil, salt/pepper
Roast squash on parchment lined baking sheet at 400 for 30-35 min flipping half way or air fry at 400 for 12-15 min ( cooked in 2 batches). Set aside
In large sauté pan over med/low heat, coat pan with oil, when warmed add garlic & onion, cook until fragrant & onion has softened about 2 min
Add pepper, beans, grain, and spices. Mix well and cook 2 min, then add vinegar, mix, turn off heat. Add cilantro, green onions, & squash. Adjust seasoning
Set up your tortilla, add 3/4 cup filling , with desired amount of cheese( optional)Roll them up. Repeat
To make them CRISPY, on medium coat pan with oil, when sizzling, cook 2 min on each side. Enjoy or freeze and enjoy later. Serve with sour cream & salsa

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