With the days getting a little chillier, you may be craving a heartier meal.
This is totally normal. Winter is the time to restore our bodies. I love burritos but as a vegan, get very frustrated not being able to order one anywhere I go. So here’s a gluten-free, vegan version I came up with that I think you’ll absolutely love.
• 1 medium butternut squash, peeled, cubed, & roasted
• 1/2 cup uncooked brown rice• 2 tsp olive oil
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 1 red pepper, chopped
• Himalayan sea salt to taste
• 2 tsp ground cumin, or to taste
• 1/4 tsp cayenne pepper
• 12 ounces of black beans drained and rinsed overnight
• 1/2 cup vega-cheese
•4 gluten free tortillas
Roast and chop butternut squash for 45 minutes or until tender. Cook brown rice. In a large skillet over medium-low heat, add oil, onion and minced garlic. Sautee for about five minutes, stirring frequently. Add in salt and seasonings. Stir well. Add chopped red pepper, black beans and cooked rice and sauté for another 10 minutes on low. Add vega-cheese and heat another couple minutes. Add bean filling to tortilla. Wrap and serve. Top with avocado and cilantro.
Ed: Kate B.
Like elephant food on Facebook.
hot on elephant
July’s Full Moon in Capricorn: The Heart wants what it Wants. The 4 Stages of a Good Divorce. A Letter to my Children: You do not come from a Broken Home. Our Soulmates are Rarely Who We Expect. Men, Let’s Stop Fooling Ourselves: Size Matters. To the One Who Tried to Break Me. Mom, can I Call her Mom, Too? An Open Letter to the Fixers. How your Stored Memories in the Amygdala can lead to PTSD. Jon Stewart makes first appearance since retiring—”it’s not your country.”