Butternut Squash And Wild Rice Vegan Burrito Wrap Recipes

BUTTERNUT SQUASH AND WILD RICE VEGAN BURRITO WRAP

Steps:

• Preheat oven to 425 degrees Fahrenheit. Peel and cut butternut squash into cubes. (I watched this youtube video tutorial on how to cut squash.)
• Place cut squash in a mixing bowl and add a drizzle of vegetable broth, pinch of salt and dash of pepper. Mix evenly and place in a baking sheet. (You want to make sure that all the little cubes are nice and wet from the broth!) Roast for 40 to 50 minutes until soft and tender. About halfway through (within 20 to 25 minutes) I sprinkled the squash again with more veggie broth.
• While squash is roasting - prepare wild rice in your preferred method. I used a rice cooker by placing 1 cup of rice with 2 cups of vegetable broth ( you can also use water) and letting the cooker do the rest. If you do not have a rice cooker, there are other methods you can use such as cooking the rice on stove top. The rice bag will usually have cooking instructions.
• In a saucepan over medium heat, add 1/2 cup of vegetable broth, chopped onion, minced garlic and sliced red bell peppers and cook until soft and tender. Add spices and herbs at this point (cumin and cayenne powder, salt and pepper). Feel free to experiment and add your own.
• Once most of the vegetable broth has evaporated from saucepan go ahead and add black beans (if using canned beans make sure to drain), wild rice and butternut squash cubes to the saucepan and stir until evenly mixed.
• Now it is time to stuff the tortillas or raw wraps - Add black bean stuffing to tortillas and add your favorite toppings. I used mixed greens, tomatoes, avocados, and jalapenos.
• Drizzle on some hot sauce or your favorite vegan sauce (we used this delicious cilantro-cashew vegan sauce) and fold into a burrito and serve. If your burrito folding skills are not the best (mine aren't) you can always fold it in half and insert a toothpick to hold it all together.

BUTTERNUT SQUASH BURRITO BOWLS

Steps:

• Preheat oven to 400 degrees F.
• Make the pico de gallo: In a small bowl, mix together the tomatoes, corn, onion, garlic, lime juice, serrano, and cilantro with pinches of salt and pepper. Let chill for at least 30 minutes. Taste and adjust seasonings before serving.
• Drizzle the butternut squash with a little olive oil, salt & pepper. Roast for 30 minutes, check and flip and continue roasting until golden brown (about 10 more minutes). Remove from oven and toss with the chili powder.
• Make the avocado crema: In a blender, mix together the avocado, yogurt (or cashews), lime, garlic, onion, cumin, coriander, cilantro, salt & pepper. Blend until smooth. Taste and adjust seasonings. Chill until ready to use.
• Assemble bowls with brown rice, black beans, kale, butternut squash, and the pico. Top with the toasted pepitas and serve with the avocado crema.

VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
• Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
• Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
• Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

VEGETARIAN FREEZER BURRITO

Steps:

• Making the cilantro lime rice: Place rice in a fine mesh sieve and rinse well with cold water and add to a medium pot. Cover with 1 inch of cold water and place over medium heat. Once the rice is simmering, give it a stir, turn heat down to low, and cover. Cook until rice has absorbed the water and is tender, 15-20 minutes. There may be extra water, which you should drain off by leaving a space between the lid and pot, then pouring the remaining water out into the sink. Return to the stove off heat, cover, and let the rice steam for 5 minutes. Stir in cilantro and lime juice. Set aside.
• Freeze the burritos: Transfer burritos to a freezer safe plastic bag or container and store in the freezer for up to 6 months, but ideally use within 3 months.
• To reheat frozen burritos: To reheat a burrito in the microwave, unwrap it from foil and place on a microwave safe plate. Microwave on defrost for 7 minutes per side or until the burrito is completely thawed. Transfer burrito a nonstick skillet over medium heat-low heat and cook for 3-4 minutes per side or until burrito is nice and crispy. To reheat in an oven, preheat to 400°F. Place the wrapped burrito on a baking sheet and directly in the oven for 45 minutes. Remove and unwrap burrito. Return back to oven for 10 minutes for a crispy tortilla.