Squash & Black Bean Burrito Bliss

Is it just me or does it seem like new burrito shops are opening on every corner lately? In order to compete in the kitchen (and to continue staying away from the burrito shop temptation), I’ve decided to try my hand at making my own meatless burrito! Though this particular recipe has more “prep steps” than most of the recipes I will be posting, IT IS WORTH IT! It also makes for a great left over, whether you decide to have another burrito the following day or use the toppings to create your very own burrito salad! Ole!

Also, for those of you that are reading the recipes on my blog and think to yourself, "that sounds delicious, but will the man in my life really be satisfied by this type of cooking?" Adam’s taste buds will help you out! After every recipe I will include Adam’s rating of the recipe, as he tends to be pretty blunt when it comes to my cooking!  

Healthy swap: not really a swap, but more of a recommendation… eat more squash! Squash is under-rated, it is DELICIOUS, do it! I also feel inclined to tell you just how good it is for you—rich in antioxidants, phytonutrients, carotenoids, fiber, potassium, vitamin B6, and folate. What does this all mean to your body? It is great for your heart, bones, and gut! Eat up my friends!

Ingredients:

1 squash (any kind will do, I prefer butternut)

1 cup uncooked brown rice (I use a sprouted rice & quinoa blend by TruRoots, found at Costco)
1-2 tsp olive oil
1 cup onion (chopped)
2 cloves garlic (minced)
1 red pepper (chopped)
1 tsp sea salt
2 tsp cumin
¼ tsp cayenne pepper (use less if you are not a spicy food lover)
1 can black beans (drained and rinsed)
Whole grain tortilla wraps
Toppings: salsa, avocado, lettuce/spinach/kale, cheese (in moderation, for those that can’t stay away completely)

Preheat oven to 400F. Peel and cube squash and place on pan. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes.

Cook the rice (follow individual cooking instructions).

In a large skillet, over medium-low heat, add oil, onion, and garlic and sauté for 5 minutes, stirring often. Add chopped red peppers, black beans, and cooked rice and sauté for 10 minutes. Add roasted squash and seasonings (cumin, cayenne) to skillet and stir well.

Add bean-squash mixture to tortilla with toppings of your choice. Wrap and enjoy!

Time saver tips: Roast squash and cook rice ahead of time (ie: if preparing this dish mid-week do these steps the night before)

Note: this recipe was inspired by "Oh She Glows"

Adam’s rating:  4.8 taste buds out of 5! “seconds please!”

Sundried Tomato Quinoa Salad

This recipe is great when first introducing quinoa into your diet! It is delicious by the spoonful but can also be used in place of salad dressing on your leafy greens! You can find quinoa grains in almost all grocery stores nowadays. Regardless of the brand that you buy or the way you choose to prepare it (…or how you choose to say “quinoa” for that matter), the benefits of quinoa are amazing! Not only is quinoa a great source of protein and fiber, it also provides the body with important vitamins, minerals, and antioxidants!

 

Healthy swap: replace white rice side dishes with quinoa!

 

PS: For those of you who want to know, quinoa is pronounced “keen-wah”

 

PPS: This recipe is so great that I double the recipe every time I make it!

 

Ingredients:

 

1 tbsp olive oil

2 shallots (minced)

1 clove garlic (minced)

Handful sundried tomatoes

2 cups vegetable or chicken broth (low sodium)

1 cup dry quinoa

Pinch cayenne pepper

1 tsp sea salt

2 tbsp fresh cilantro (chopped)

 

Heat oil in a large saucepan. Add shallots, garlic, and tomatoes and sauté for 5 minutes. Add broth and bring to a boil. Add quinoa grains and cayenne pepper. Return to boil. Reduce heat and simmer for 15-20 minutes (or until the liquid is absorbed). Let stand for 5 minutes and then fluff with a fork. Enjoy!

 

Note: this recipe is adapted from Tosca Reno’s Eat-Clean Diet Cook Book