IC Friendly Black Bean and Butternut Squash Burritos

May 13, 2013

Yield: 4 burritos or 3.5 cups of filling

Ingredients:

1 medium butternut squash, peeled, cubed, and roasted

*You can also try substituting butternut squash for sweet potato or pumpkin.

1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)

1-2 tsp olive oil

1 cup chopped sweet onion, if tolerated

2 garlic cloves, minced

1 sweet red bell pepper, chopped

1 tsp kosher salt, or to taste

2 tsp ground cumin, or to taste, if tolerated

One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed

3/4 cup mild cheddar cheese

4 tortilla wraps (large or x-large)

Toppings of choice: (avocado, sour cream, spinach/lettuce, etc)

Directions:

1. Preheat oven to 425 degrees 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.

2. Cook brown rice (for directions, see here)

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.

4.  Add chopped sweet red bell pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

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 cheddar cheese and heat another couple minutes.

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.

Adapted for the IC Diet by Elizabeth Braun, MS, RD. To see the original recipe (with great step-by-step photos!!) this IC friendly one was adapted from, visit http://ohsheglows.com/2011/10/24/black-bean-and-butternut-squash-burritos/.

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