My dear friend, Tara, is vegan. She is also a HUGE foodie I love her. I go to her on a regular basis for food inspiration. She is always ready and willing to offer up a tasty selection sure to please ANY taste bud, carnivores and herbivores alike!
For more amazing Foodie Inspiration check out Vegan Foodgasms, Tara’s Facebook Fan Page.
Today’s recipes was recently posted on the Vegan Foodgasms fan page and it looked so good I just had to share! This particular recipe was adapted from Oh She Glows
Today is also Day 1 of the YUM Plant Powerful 30 Day Challenge (#YU30) run by Heather Crosby over at YUM Universe. A 30 day challenge designed to clean up your diet and get you feeling your absolute best. I am about 1-month into my vegan journey and loving it, but I am definitely finding it challenging at times. I stumbled upon this challenge on Facebook and thought, what the hell! Plus, the prizes packs are pretty freaken amazing!
I’ll have lots of recipes to post over the next little while, so if you’re a lover of food, you might want to go ahead and start following this blog so you can get the new posts emailed to you as they are released. You’re not going to want to miss any of them! Trust me!
Black Bean & Butternut Squash Burritos
1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 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
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)
1. Preheat oven to 425F 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 red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut 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 Daiya 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.