Squash and Bean Burritos

The farmer's market had lots of various kinds of squash available and butternut is one of our favorites.  Instead of soup, we thought we'd try something with a bit more gusto and since we love Mexican food, we tried this combo out.  Roasting the vegetables really brings out the flavor and natural sweetness.

Squash and Bean Burritos

**Depending on the size of squash, your measurements may differ.

1 & 1/2            cup Squash (butternut is preferred) – mine was very small

-       clean and dice into small pieces

1                       bell pepper (I used orange), dice into same size as Squash

1                       large red onion (Cut into quarters) – dice after roasting

1                       tablespoon chili powder (or to taste)

1                       teaspoon cumin

1                       tablespoon brown sugar

                         Oil

                         Salt and Pepper

1                      15 oz. can of beans, pinto or black

1 & 1/2            cup cooked brown rice

                        flour tortillas

Preheat oven to 450 degrees, for roasting squash, pepper and onion.

Dice squash and pepper.  Quarter onion and place all vegetables in a large bowl.  Drizzle with olive oil.  Add chili powder, cumin, brown pepper, salt and pepper.  With a large spoon, mix until all the vegetables are covered.  Place on a baking sheet and roast in oven for 15-20 minutes.  Take out and return to mixing bowl.

Add cooked brown rice and pinto or black beans to vegetable mix.  Sprinkle more chili powder, salt and pepper if needed.

Warm the tortillas in a dry skillet or microwave.  Heat filling in a skillet then fill the flour tortillas.