Vegan Burritos - Gluten Free

Name: Vegan Burritos - Gluten Free
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 burritos, 2 serving(s)
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

Submitted by Snowpeas

"Delicious vegan burritos! This recipe comes from Dr. Alejandro Junger's "Clean" program."

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Ready In:: 50mins
Ingredients:: 17
Yields:: 2 burritos
Serves:: 2

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

In a small bowl mix rice, cilantro and lime - set aside.
In a medium bowl toss winter squash, onion, garlic and spices with olive oil. Spread on baking sheet.
Roast at 375°F for 30 minutes or until the squash is soft and starting to brown.
Stir periodically to prevent burning.
Toss black beans with squash mixture at the end to warm.
In a large dry skillet over medium heat warm tortilla on both sides until pliable (watch so it doesn’t burn).
Fill warm tortillas with squash/bean mixture.
Top with avocado, cilantro and cabbage.
Roll burrito to seal it.