Rocking Burritos

This is a delicious meal that is perfect for the fall and winter. It warms up the tummy and its healthy. Loaded with good carbs and proteins. This recipe has a nice punch with a hint of sweetness. 


  • 1  medium butternut squash, peeled, cubed, & roasted
  • 1/2  cup uncooked quinoa
  • 1  cup chopped sweet onion
  • 2  garlic cloves, minced
  • 1  red pepper, chopped
  • 1   tsp kosher salt, or to taste
  • 2  tsp ground cumin, or to taste
  • 1/4   tsp cayenne pepper, or to taste
  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 3/4    cup non dairy cheese (optional)
  • Use lettuce wrap or wrap of your choice


  • Preheat  oven to 425F put parchment paper down on a baking sheet. Drizzle olive oil     on squash and give a shake of salt and pepper.
  • Roast   chopped butternut squash for 45 mins or until tender
  • Cook your brown rice or quinoa
  • In a large pan heat your olive oil and add the onion and minced garlic  Sautee for about 5 minutes,
  • Add in the spices
  • Add chopped red pepper, black beans, and cooked grain and sauté for another 10     mins
  • When 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 non dairy cheese and heat another couple minutes.
  • Add bean filling to tortilla along with desired toppings. Wrap and serve

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