I was inspired by how delicious black bean and sweet potato burritos are!

Ahead of time:
Split a sweet dumpling squash in half, scoop out the seeds and drizzle with oil. Add four Anaheim peppers to the pan, and roast everything for 40 minutes at 400.

1 cup rice
1 Knorr chipotle mini cube (look in the Hispanic section at your market)
2 onions
1/2 bunch Swiss chard
1 can black beans
1/4 cup fresh cilantro.
1/2 cup cheese
Sour cream, to serve
Oil, salt, pepper

Cook the rice as usual, adding the chipotle cube to the water

Saute the onions in a little oil until soft and turning brown, add the chard and saute until wilted, then add the roasted peppers, skinned and deseeded, Season well with S & P. Add the drained, rinsed can of beans, the chopped cilantro and the rice. Pile into the cooked squash halves (you will have leftovers but the rice mixture makes great burritos). Top with the cheese and bake at 350 for 25 minutes. Serve with sour cream if desired.

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