I had leftover butternut squash and sweet potato and voila...these burritos were born. The squash or sweet potato adds a nice hearty touch to these burritos without you even knowing that you are eating something healthy. Between the black beans, cheese, and rice you will feel like you are at your favorite burrito joint, but you are eating something made from whole foods with full flavor. My Red Pepper Pico Salad makes a fabulous side to these burritos.
Rice and Bean Burritos with Butternut Squash
- 1 cup mashed butternut squash or sweet potato ( I used a combination of both)
- 1 cup black beans, drained and rinsed (about half a 15 oz can)
- 1 cup brown rice, cooked
- 3 chipotle peppers in adobo, seeds removed and minced
- 1/4 teaspoon each garlic powder, oregano, and cayenne
- 1 teaspoon ground cumin
- 1/2 cup shredded cheese of choice
- 4 whole wheat flour tortillas
- spinach or lettuce of choice
- Combine all ingredients except the spinach and tortillas in a large bowl.
- Once all ingredients are thoroughly combined divide mixture into four equal parts.
- Place a small amount of lettuce or spinach on each tortilla.
- Place rice and bean mixture on each tortilla and roll as you would a burrito.
- Heat a skillet or griddle to medium-high heat and add the burritos.
- Cook until golden on each side and remove from pan.
Serves: 4
