What you'll need...
1 package of tortillas (I just discovered the half corn/wheat ones from Trader Joe's and really dig the texture)
1 butternut squash
1 cup brown rice, cooked
1 can refried beans (I like the fat free ones from Trader Joe's)
1/2 avocado
1/3 red onion
Vermont sharp cheddar cheese
salsa verde
olive oil
cumin
salt + pepper
Here's how to make it!
1. Peel and chop up the squash into bite size pieces. Drizzle with a little olive oil and season with cumin, salt and pepper. Gently toss and place on a baking sheet at 400 degrees for 30-40 minutes. Check half way through and toss.
2. While the squash is roasting, prepare 1 cup of rice according to the package directions. Then chop up the onion into bite size pieces and set aside.
3. Heat up the beans in a small sauce pan for a couple minutes. Once the squash and rice are nearly cooked, chop up the avocado and grate . the cheese.
4. When the squash and rice are done, you can start to assemble the tacos. I like to add a dollop of the beans first, then a scoop of rice followed by the butternut squash, onions and avocado. Lastly, top with cheese and a little salsa verde. You could also make this on a larger tortilla and have it as more of a burrito if you wanted a more portable option.