Preheat oven to 425 degrees.

Peel and cube the butternut squash, removing all seeds

Lightly oil and sprinkle the cubed squash with sea salt and ½ teaspoon chili powder and ½ teaspoon of cumin. Mix to ensure even distribution.

Put on a baking tray and roast for 30 minutes (I do this in my toaster oven).

In a small saucepan, combine 1 tablespoon olive oil, water, celery seed, ½ teaspoon cumin, ½ teaspoon chili powder, garlic and salt and bring to a boil.

Add 1 cup of Jasmine rice, stir and cover.

Cook on medium for approximately 15 minutes (or the time the rice directions instruct), gently folding over every 5 minutes.

With 5 minutes remaining on the cook time, stir the black beans into the rice and cover.

Sauté the diced onion and peppers in a pan over medium high heat with a touch of olive oil, sea salt, and ½ teaspoon of cumin until lightly browned and add 2 tablespoons water to create a small amount of “broth” and set aside.

Plate a tortilla and place ½ cup of the rice and bean mixture, add a layer of roasted butternut squash, a smattering of the onions and peppers, a drizzle of the “broth”, and cheese or sour cream, if desired.

Sprinkle with chopped cilantro and green chiles, if desired. Fold and enjoy!