1 tablespoon canola oil 1 cup chopped onion 2 garlic cloves, minced 1 red pepper, chopped 1/2 teaspoon salt, or to taste 2 teaspoons ground cumin, or to taste 1/4 teaspoon cayenne pepper, or to taste 1 (15 oz) can black beans (about 1.5-2 cups cooked), drained and rinsed 1 1/2 cups cooked brown rice 1/2 of a medium butternut squash, peeled, cubed, & roasted* 1 cup (4 oz) shredded cheddar cheese 4 large/extra-large flour tortillas Toppings of choice: avocado, salsa, sour cream, spinach/lettuce, cilantro, etc In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sauté for about 5 minutes, stirring frequently. Add the salt and seasonings and stir well. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 minutes on low. Add the roasted butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add the cheese and heat another couple minutes. Scoop bean filling onto tortillas along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.