Vegan Squash & Lentil Burritos

On the journey to bettering myself, I’ve made some serious discoveries—for instance: my favourite food used to be pizza, and now… it’s burritos. Deep, I know. Anyway, this is a quick recipe I adapted to bring for lunch to work this week.

That’s it. That’s all you need to know, that and these are super portable and delicious.

Vegan Butternut Squash & Lentil Burritos – makes 4-5 burritos
(adapted from Oh She Glows)

1 medium butternut squash, peeled and cubed
1.5 cups cooked brown rice (.5 cup uncooked)
2 tsp olive oil, divided
1 medium sweet onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 cup dried brown lentils

1 tsp kosher salt
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder

5 large or extra large whole wheat tortillas

Directions:

  1. Preheat oven to 425°F.  Line a baking sheet with parchment paper if you’re lazy and hate washing dishes (like me) but you live your life and do you. Put the cubed squash on the sheet, drizzle with olive oil. and toss with your hands to coat. Season with salt and pepper, and then toss again. Bake for 40 minutes or until fork tender.
  2. Rinse the dry lentils and then put them in a sauce pan with plenty of water, salt it, and bring to a boil until lentils soft, 30 minutes or so. Drain when finished and set aside3. Cook rice if you don’t have some leftover already. If you can’t cook rice I don’t have time to help you, probably google it. I love you but seriously—basics before burritos.

    4. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee until soft and fragrant. Add in spices, and stir so the spices toast but don’t burn.

    5. Add chopped red pepper, lentils, and cooked rice and sautee for 10 more minutes.

    6. Remove squash from the oven, add to the pan, and stir until evenly distributed and combined. (Original recipe says 1.5 cups, but I just went and did the whole thing).

    7.  Warm your wraps very slightly in the oven to keep them pliant and stretchy. Fill each one with a loose 1.5 cups of filling, and then execute your best burrito wrapping skills (which are hopefully better than mine).

    8. Finished burritos can be wrapped in foil to be reheated in the oven, taken for lunches (soooo portable) or unceremoniously  de-veganed and covered in cheese, sour cream, and salsa, and then inhaled like a sacrifice.

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