Black Bean and Butternut Squash Wrap

I hate Tuesdays with a passion! My timetable has me on campus at lectures and seminars from 9am to 6pm, and in this horrid weather it turns me into a complete sourpuss, so I thought I’d make this so I’d have something warm and comforting to look forward to the whole day; I also carved a not-so-scary pumpkin in my two hour break in the afternoon, so I’ve successfully side-stepped the Tuesday blues this week. I’m also listening to old Elvis Presley songs, so you know, I’m fine now :)

This recipe is adapted from the burritosΒ on Oh She Glows, one of my absolute favourite websites. I can’t stand cheese, even the vegan kind, so I substituted it for natural soy yoghurt, and worked out the measurements so that it only feeds one person – I eat on my own, and decided I just wanted to give this recipe a try before I make loads and save some for the next day, like I do with my very favourites; risotto from a few days ago being my prime example! It was really lovely though, and tasted very wholesome and wintery, just the thing to make you feel better after battling the drizzle all day.

Now to watch cheesy movies with my friends and I’ll have officially beaten the Autumn horrid-weather-and-no-sleep blues :D

Black Bean and Butternut Squash Wrap

Ingredients

200g of butternut squash

20g of brown rice

A little oil or oil spray

Half a chopped onion

One clove of garlic, squished

Half a red pepper, finely diced

A pinch of salt

Half a teaspoon of cumin

Quarter of a teaspoon of cayenne pepper

Half a tin of black beans

50g of natural soy yoghurt

One large, wholemeal wrap

Raw spinach to serve

Method

  1. Preheat oven to 180 degrees Celsius 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 20 minutes.
  3. In a large pan, fry the onion, and minced garlic. Fry 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 cook for another 10 minutes.
  5. When the butternut squash is tender remove from oven and cool slightly. Add it to the pan and stir well. Mix in the yoghurt and dollop the mixture into the middle of the wrap with some raw spinach.

Serves one

P.S. Only 5 weeks to go until I announce the winner of my competition to raise money for B-eat – the prize is really cool, so donate here: http://www.justgiving.com/emilycooksveganΒ for your chance to win!

Not-So-Scary pumpkin

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4 thoughts on “Black Bean and Butternut Squash Wrap

  1. Pingback: Black Bean Chilli | Emily Cooks Vegan

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