These burritos are delicious and versatile. They are delicious and healthy as is, but you can add in or delete ingredients to suit your tastes and specific diet.
Since I have officially found out that I am dairy and gluten sensitive, I made these with GF tortillas but you can certainly use any tortilla you want. I also didn’t put any cheese, sour cream, or plain greek yogurt on them due to my dairy free status.
- Tortillas (4 to 6 depends on how big the tortillas are)
- 2 cups chopped kale
- 1/2 cup chopped into but sized squares butternut squash
- 1/2 cup chopped red bell pepper
- 1/4 cup onion
- 1 garlic cloves chopped finely
- 1/2 cup drained black beans (about 1/2 a 15oz can)
- Sea salt for seasoning
- 2 Tpsn extra virgin olive oil
Preheat oven to 350° and put the tortillas on a pan with aluminum foil. Or if you have a microwave place the tortillas between 2 paper towels and set aside.
Heat olive oil in a pan on medium heat and add in butternut squash. Cook (stirring frequently) until outsides start to caramelize. Add in onion, red bell pepper, and garlic and continue to stir frequently. Cook until onion is translucent. Add in kale and cook until kale is wilting. Again stirring frequently. Add in drained black beans and cook for 1-2 more minutes. Season with sea salt.
After adding the beans, heat up tbe tortillas in tbe microwave or oven. Once they are warm and soft, spoon the veggies onto the tortilla and wrap.
Makes 4 to 6.