iron and wine - boy with a coin

black bean and butternut squash burritos

Adapted from oh she glows.

Ingredients:

2 cups butternut squash, peeled and cut into 1/2-inch chunks
1/2 cup uncooked rice (yields: 1 1/2 cups cooked)
4 teaspoons olive oil
1 cup chopped onion
1 red pepper, chopped
2 garlic cloves, minced
1 teaspoon kosher salt
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
One 15-oz can of black beans, drained and rinsed
3/4 cup shredded cheese
tortillas

Toppings of choice: sliced avocado, salsa, sour cream, spinach/lettuce, cilantro, etc.

1. Preheat oven to 400 degrees. Pour 2 teaspoons olive oil onto baking sheet, spreading it out. Lay squash chunks in one layer and sprinkle with salt and pepper. Roast  for 30 minutes, or until tender, turning the pieces occasionally so that they brown evenly.
2. Cook rice.
3. In a large skillet over medium heat, add remaining 2 teaspoons olive oil, onion, red pepper, and minced garlic. Sauté for about 5 minutes, stirring frequently. Add in salt and seasonings and stir well.
4.  Add black beans and cooked rice and sauté for another 10 minutes on low.
5. Add roasted squash to the skillet and stir well. Add cheese and heat another couple minutes.
6. Add 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.