Butternut Squash Burrito

2019-12-30
Butternut Squash Burrito | Plant-Based On a Budget | #burrito #vegan #butternut #mexican #avocado #plantbasedonabudget
  • Yield : 2 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

If you’re scratching your head wondering about recipes and healthy eating for the new year, you’re going to love this meal! With Cece’s pre-cut veggie noodles, meal-prep time is cut in half. I just love how fresh and crispy they are and how easily they can blend into any recipe. These burritos are hearty and savory with a bit of butternut sweet. You’ll be filled up with the good stuff and not left hungry. They’re also great on the go. Happy New Year! Enjoy!

 

Ingredients

  • 2 tablespoons of vegetable oil
  • 1 small red onion, sliced
  • 1 red or green bell pepper, sliced
  • 3 large cloves of garlic, minced
  • 1 package of Cece’s Veggie Co Spiralized Butternut Squash Noodles
  • ½ teaspoon cumin
  • 2 flour burrito-size tortillas, warmed
  • 1 (15-ounce) can of black or vegetarian refried beans
  • 1 large avocado, pitted, peeled and sliced
  • Corn kernels (optional)
  • Cilantro (optional)
  • Salsa or hot sauce (optional)

Method

Step 1

In a large pan over medium-high heat, heat the oil and saute the onion and bell pepper for 3 minutes. Add garlic, butternut squash noodles, and cumin and saute for 3 minutes, or until all the veggies are tender.

Step 2

Lay out your tortillas and add half of the butternut squash and veggie mixture to each tortilla.

Step 3

Add a dollop of beans and avocado sliced to each tortilla, and add any other burrito fixings. Roll tightly into a burrito and enjoy!

Butternut Squash Burrito | Plant-Based On a Budget | #burrito #vegan #butternut #mexican #avocado #plantbasedonabudget

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