This is a delicious meal that is perfect for the fall and winter. It warms up the tummy and its healthy. Loaded with good carbs and proteins. This recipe has a nice punch with a hint of sweetness. 

Ingredients

• 1  medium butternut squash, peeled, cubed, & roasted
• 1/2  cup uncooked quinoa
• 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 non dairy cheese (optional)
• Use lettuce wrap or wrap of your choice

Instructions

• Preheat  oven to 425F put parchment paper down on a baking sheet. Drizzle olive oil     on squash and give a shake of salt and pepper.
• Roast   chopped butternut squash for 45 mins or until tender
• Cook your brown rice or quinoa
• In a large pan heat your olive oil and add the onion and minced garlic  Sautee for about 5 minutes,
• Add in the spices
• Add chopped red pepper, black beans, and cooked grain and sauté for another 10     mins
• When 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 non dairy cheese and heat another couple minutes.
• Add bean filling to tortilla along with desired toppings. Wrap and serve