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Ingredientes
- 1 cup cooked brown rice
- 2 tablespoons chopped cilantro
- juice of ½ a lime
- 2 tablespoons olive oil
- 1 cup winter squash, such as butternut, peeled and cubed
- ½ small onion, chopped
- 1 clove garlic, minced
- ½ tablespoon dried oregano
- ¼ teaspoon cumin
- 1/8 teaspoon coriander
- dash of cayenne
- salt and pepper to taste
- cilantro
- avocado
- cabbage, shredded
- 1 cup black or pinto beans (cooked or canned)
- 2 brown rice tortillas
Direcciones
- Directions: In a small bowl mix rice, cilantro and lime - set aside. In a medium bowl toss winter squash, onion, garlic and spices with olive oil. Spread on baking sheet. Roast at 375°F for 30 minutes or until the squash is soft and starting to brown. Stir periodically to prevent burning. Toss black beans with squash mixture at the end to warm. In a large dry skillet over medium heat warm tortilla on both sides until pliable (watch it doesn’t burn). Fill warm tortillas with squash/bean mixture. Top with avocado, cilantro and cabbage. Roll burrito to seal it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 603g | |
| Recipe makes 2 servings | |
| Calories 454 | |
| Calories from Fat 222 | 49% |
| Total Fat 24.99g | 31% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 79mg | 3% |
| Potassium 1194mg | 34% |
| Total Carbs 55.55g | 15% |
| Dietary Fiber 16.8g | 56% |
| Sugars 14.07g | 9% |
| Protein 9.38g | 15% |
