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 The Best Butternut Squash and Tri-Bean Burritos
1. Preheat oven to 425F and line a cookie sheet with parchment paper. Drizzle olive oil on squash and sprinkle salt and pepper. Toss to coat squash. Roast chopped butternut squash for 45 mins. or until tender. 2. Cook brown rice 3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Saute for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well. 4. Add chopped red pepper, tri-color beans, and cooked rice and sauté for another 10 mins. on low. 5. When squash is tender remove from oven and cool slightly. Add cooked butternut squash to the skillet and stir well. Add cheese and heat another couple minutes. 6. Add bean filling to tortilla along with toppings. I highly recommend adding the sunflower seeds for a little extra crunch. Wrap and serve. 
Yum!This literally is the best burrito I have ever had and the best part is that I made it and could control what went in it! Thank you Angela for the inspiration! It is an exciting week for us. My daughter Zoe is turning 9 on Friday and we have all sorts of plans. I am teaching a yoga and nutrition class to Zoe's Girl Scouts Troop on Friday and then she wants to go out to her favorite restaurant Pok Pok . |
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Good Evening and Happy Tuesday!
I hope everyone had a good day. If not, then you need to go immediately to the kitchen and make this burrito and I guarantee that it will make you happy:)
This recipe is adapted from my favorite vegan blogger- Angela Liddon at Oh She Glows .
She made a Vegan Black Bean and Butternut Squash Burritos a few weeks ago and it has been on my list of "must try" recipes. I can't believe that I waited this long to make these burritos because they are AMAZING!