Black Bean & Butternut Squash Burritos

Soak the black beans overnight in cold water; then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Once cooked, drain and set the beans aside. Meanwhile, also cook the ribe brown rice in abundant salted water for ab. 40 minutes. When the rice is ready, drain and set aside. In meantime, preheat the oven to 220°C and line a large glass dish with tinfoil. Drizzle some EVO on the squash and add a couple of pinches of salt and pepper. Coat well and roast the butternut squash for ab. 45 minutes or until tender. Then, in a large skillet, heat some EVO and sauté onion and garlic over medium-low heat for ab. 5 minutes, stirring frequently. Also add in a pinch of salt and stir well. At this point, add in the red pepper along with the black beans and the rice. Sauté everything for 10 more minutes over low flame while stirring so the flavours will well amalgamate. When the butternut squash is well tender remove it from oven and let slightly cool. Then, add half of the butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Finally, add the cheese and the cumin and cook for a couple of minutes more. Fill each tortilla with the cream, topping with a spoonful of avocado and a sprinkle of coriander. Wrap and serve. Leftover filling and butternut squash can be reheated the next day for salads or wraps.