butternut squash brrrrrito

Happy December! This is my favorite month of the year for a lot of reasons: first off my birthday is this week (yay!!), everyone is always happiest with the holidays coming up, and with the cold weather (hopefully no snow) comes warm, winter foods. Squashes and soups are always great lunches and dinners and they are perfect for this weather!

And this black bean and squash burrito recipe is a great one to try for all of the Chipotle fanatics out there. In my town Chipotle is a major hot spot, and a big topic of conversation. One of my friends works there, and at my lunch table in school my friends are always asking him questions and discussing the best burritos to make and how to order without annoying the workers. From my research, Chipotle isn't bad for you, but the tortillas, rice, extra chips and dressing,and large servings are what make the thousand calorie meals.

This burrito is a great home-made alternative (can I compare this burrito to Chipotle without everyone hating on me?) Butternut squash is a winter vegetable, so it's in season right now. It's a good source of vitamins A and C, and fiber. Black beans are a good source of protein with little fat. And the more vegetables you add in for extra toppings (tomato, avocado, etc), the more health benefits you pack in!

Here's what you'll need:
yields 4 burritos or 3.5 cups of filling
1 medium butternut squash
1 1/2 cups cooked short grain brown rice
1 tsp olive oil
1 cup sweet red onion
2 garlic cloves
1 red pepper
1 tsp kosher salt
2 tsp ground cumin
1/4 tsp cayenne pepper
15oz can black beans
3/4 cup shredded cheese
4 tortilla wraps
additional toppings: avocado, salsa, lettuce, tomato, etc

1. Preheat oven to 425 degrees. Peel, cube, and roast butternut squash. Drizzle olive oil on squash and sprinkle salt and pepper. Roast for 45 minutes or until tender.

2. In a large pot, add oil, chopped onion, and minced garlic. Saute for 5 minutes, stirring frequently. Add in seasonings and stir well.

3. Add chopped red pepper, black beans, and cooked rice and saute for another 10 minutes on low.

4. When squash is tender remove from oven and cool slightly. Add to the skillet and stir well. Add cheese and heat another couple of minutes.

5. Add filling to tortilla along with desired toppings. Wrap and serve. Enjoy!!!

Resources: http://www.livestrong.com/article/111690-butternut-squash-nutrition/