Gluten Free Butternut Squash Burritos
Serves 6
Gluten Free Butternut Squash Burritos
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 medium butternut squash, peeled, cubed, & roasted 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked) 1-2 tsp olive oil 1 cup chopped onion 2 garlic cloves, minced 10-15 chopped brussel sprouts 1 tsp kosher salt, or to taste 2 tsp ground cumin, or to taste 1/4 tsp pepper, or to taste One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed 3/4 raw milk cheddar 6 brown rice wraps (Trader Joe's/Whole Foods) Toppings of choice: (avocado, spinach, cilantro, etc)
Instructions
  1. 1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 20 mins. or until tender.
  2. 2. Cook brown rice as directed on package
  3. 3. In a large skillet over medium-low heat, add oil, brussel sprouts, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
  4. 4. Add black beans, and cooked rice and sauté for another 10 mins. on low.
  5. 5. When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add cheese (optional) and heat another couple minutes.
  6. 6. Add bean filling to rice wrap 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.
Cherry Hill Health Coach LLC | Nancy Tilelli http://www.cherryhillhealthcoach.com/

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