4.6
(19)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
Step 2
Cook brown rice (for directions, see here)
Step 3
In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
Step 4
Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
Step 5
When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
Step 6
Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
Your folders
ohsheglows.com
4.7
(20)
50 minutes
Your folders
theliveinkitchen.com
3.6
(29)
10 minutes
Your folders
shopgreatrecipes.com
Your folders
thepioneerwoman.com
5.0
(3)
Your folders
healthiersteps.com
5.0
(172)
25 minutes
Your folders
minimalistbaker.com
4.9
(106)
55 minutes
Your folders
minimalistbaker.com
Your folders
eatingwell.com
3.8
(5)
Your folders
healthiersteps.com
5.0
(188)
25 minutes
Your folders
tasteofhome.com
4.7
(7)
Your folders
tasteofhome.com
4.7
(7)
Your folders
bbcgoodfood.com
1 hours
Your folders
simplehomeedit.com
5.0
(8)
20 minutes
Your folders
plantyou.com
5.0
(1)
45 minutes
Your folders
healthiersteps.com
5.0
(11)
45 minutes
Your folders
skinnytaste.com
5.0
(78)
70 minutes
Your folders
ambitiouskitchen.com
Your folders
ambitiouskitchen.com
5.0
(46)
20 minutes
Your folders
naturalcomfortkitchen.com
30 minutes