We have been reading a lot about sustainable eating these last few months and one of the biggest issues is food waste. So, when I had half a squash and a bunch of black beans in the fridge left over from making black bean squash chili I decided to come up with a meal to use those before they got lost in the back. There are few better combos that roasted squash and sweet potato, so that was the impetus behind this easy to make meal. We used wild rice from the Costco which adds a nice flavour, and the fresh homemade cilantro lime dressing is absolutely awesome. This roasted squash and black bean burritos meal is one that we will definitely make again!
Roasted Squash and Black Bean Burritos
Course: DinnerCuisine: vegan, vegetarian, MexicanDifficulty: Easy4
servings30
minutes30
minutes1
hourIngredients
1/2 a medium butternut squash, diced
1 large sweet potato, diced
2 Tbsp of olive oil (for roasting)
1 – 540 ml can of black beans or two cups cooked
1 large red onion, diced
1 large bell pepper, diced
1 cup of rice
8 tortillas
Directions
- Preheat the oven to 425 F.
- Make the cilantro, lime dressing.
- Prepare the 1 cup of dry rice as per instructions on the package.
- Put the diced squash and potato in a mixing bowl, add the olive oil and toss until everything is well coated.
- Put the squash and potato on a baking sheet lined with parchment and roast for 30 minutes or until the veggies are tender and starting to brown.
- In a large frying pan fry up the onion and bell pepper so that they are tender but not over cooked.
- Put the black beans in the pan with the peppers and onion and heat through.
- Serve the rice, beans, squash and dressing in separate bowls along with the tortillas so that each person can construct their own masterpiece.