Vegan Burritos - Gluten Free |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Delicious vegan burritos! This recipe comes from Dr. Alejandro Junger's Clean program. Ingredients:
1 cup cooked brown rice |
2 tablespoons cilantro, chopped |
1/2 lime (just the juice ( ) |
2 tablespoons olive oil |
1 cup winter squash, such as butternut, peeled and cubed |
1/2 small onion, chopped |
1 garlic clove, minced |
1/2 tablespoon dried oregano |
1/4 teaspoon cumin |
1/8 teaspoon coriander |
1 dash cayenne |
salt and pepper, to taste |
4 tablespoons cilantro, chopped |
1 avocado, sliced |
1/4 cabbage, shredded |
1 cup black beans (cooked or canned) or 1 cup pinto beans (cooked or canned) |
2 brown rice tortillas |
Directions:
1. In a small bowl mix rice, cilantro and lime - set aside.
2. In a medium bowl toss winter squash, onion, garlic and spices with olive oil. Spread on baking sheet.
3. Roast at 375°F for 30 minutes or until the squash is soft and starting to brown.
4. Stir periodically to prevent burning.
5. Toss black beans with squash mixture at the end to warm.
6. In a large dry skillet over medium heat warm tortilla on both sides until pliable (watch so it doesn’t burn).
7. Fill warm tortillas with squash/bean mixture.
8. Top with avocado, cilantro and cabbage.
9. Roll burrito to seal it.
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