One large butternut squash, peeled, cubed, and roasted in olive oil, salt, and pepper
Two red onions, chopped and sautéed with oil and garlic
Spices: a tablespoon of cumin, a teaspoon of cayenne, a teaspoon of chili powder, 2 teaspoons coarse salt, and a tablespoon of guacamole seasoning (this is mostly dehydrated jalapeños, onion, and red bell pepper. An interesting spice I found on vacation in Louisiana but I haven’t seen it since – skip of you can’t find, it’s not a deal breaker)
One chopped red bell pepper
2 cans of garbanzo beans, drained and rinsed
3 cups rice, cooked (yields six cups)
I threw half a jar of leftover salsa in there to make it wetter but tomato sauce or taco sauce would work too
Mix everything together and fill some xl tortillas with that
Some nice additions if you’ve got them:
Avocado or guacamole
Shredded vegan cheese
Vegan sour cream
Last step – I always grill them for a minute on each side. It just helps keep them sealed so the filling doesn’t end up all over your hands.
Posted inVegan