I live in this really extraordinary place. A place tucked away from the hustle and bustle of the big city.
It’s a place where I hear the birds singing in the morning and the coyotes howling in the evening.
It’s a place where showing up to work in the same dirty clothes you were in the day before goes unnoticed.
It’s a place where you can eat fresh tomatoes and corn for one meal and roasted butternut squash for the next.
It’s truly magical.
Sometimes I have to pinch myself just to make sure this really is my life. I am so lucky.
I was feeling so warm and fuzzy today that I decided butternut squash needed to be on the menu. And hey, if you are feeling warm and fuzzy too I highly recommend making these burritos. Taylor ate three!
The highlight was the butternut squash of course!
Butternut squash and black bean burritos:
1 medium size butternut squash, peeled, cubed and roasted
1/2 cup cooked brown rice
1 medium sized yellow onion, finely chopped
2 cloves of garlic, minced
1 bell pepper, chopped
1 cup of spinach
1 large tomato, diced
1 15 oz can of black beans
2 tsp cumin
1 tsp cayenne pepper
preheat your oven to 425. Add cubed squash and a little olive oil to a baking sheet and roast for about 30-45 minutes. Just until tender. Remove from oven and set aside.
Cook your brown rice according to package directions.
In a large skillet saute up your onion and garlic. After about 5 minutes of cooking add your pepper and spices. Cook for a few more minutes. Add your tomato, rice, spinach and butternut squash to the pan. Heat everything through.
Scoop a healthy portion of your squash mixture into a warmed up tortilla and enjoy!
We enjoyed our burritos with a little plain greek yogurt, lime juice, and salsa. They rocked!