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Black Bean and Butternut Squash Burritos
Ingredients
  • 1 medium butternut squash, peeled, cubed, & roasted
  • ½ cup uncooked short grain brown rice (yields: 1.5 cups cooked)
  • 1 to 2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tsp kosher salt, or to taste
  • 2 tsp ground cumin, or to taste
  • One 15-oz can black beans (about 1.5 to 2 cups cooked), drained and rinsed
  • ¾ cup Daiya cheese
  • 4 tortilla wraps (large or x-large)
  • subheading: TOPPINGS (OPTIONAL):
  • avocado
  • salsa
  • vegan sour cream
  • spinach/lettuce
  • cilantro
Steps
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