Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Submitted By: Lesley Levinski

Ingredients:

• 1 cup brown rice
• 1 small onion, chopped
• 2 portobello mushroom chopped
• 2 carrots – julienned
• 1 Tbsp tomato paste
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp salt
• 1 15 oz can black beans, drained and rinsed
• 10 oz frozen butternut squash chunks (not thawed out)
• 8 loose cups of baby spinach
• 6 10” wheat or rice tortillas
• 1 cup aged cheddar cheese
• ½ cup fresh cilantro

When serving/eating optional:  salsa, salsa verde, guacamole, sour cream (or plain greek yogurt)

Optional Ingredients:

Jalapeno peppers, red peppers, corn, sweet potato instead of squash, whatever you would like to add! 😊

Directions:

1. Cook the brown rice according to package directions.  Transfer to a bowl and cool. While rice is cooking, start the filling:
2. Heat the olive oil in a large skillet over medium-high heat. Add onions and cook until transparent and slightly browned.  
3. Add tomato paste, chili powder, cumin and cook, keep stirring, about a minute.
4. Add the black beans, squash, 1 cup of water and ½ tsp salt.  Bring all to a simmer and cook until beans are soft and liquid has reduced, but still a little saucy, about 8-10 minutes.
5. Add the spinach and fold until all is wilted. Allow to cool completely.  
6. Now add the cooled rice mixture to the bean mixture to help soak up excess liquid.  Stir well.
7. Now add the cooled rice mixture to the bean mixture to help soak up excess liquid.  Stir well.
8. Lay the tortillas on a clean surface.  Place a good amount of the mixture in the centre of each tortilla.  
9. Sprinkle each with 2  tbsps of cheddar, fresh cilantro, some hot sauce if desired.
10. Wrap tightly and enjoy immediately, or wrap tightly in plastic wrap and then in foil and freeze for up to a month.
11. Enjoy!

To reheat in micro: wrap frozen burrito in parchment paper and micro on high approx 4 minutes or until hot in the middle.

🌯 For a crunchier burrito: Preheat oven to 400,  brush each side of the burrito with some olive oil and place seam side down on a baking sheet.  Cook until golden and turning them halfway through, approx 20-25 minutes.

Serve with guacamole, salsa, sour cream (plain greek yogurt), or other sauces if desired.   Que rico!!