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Butternut and Brussel Twice Baked Burrito

Butternut and Brussel Twice Baked Burrito

Serves 4-6
Prep Time: 10 minutes
Cook Time: 60 minutes
1 butternut squash peeled and cubed
1 lbs. Brussel Sprouts ends removed and chopped
1 can black beans drain and rinse
1 cup brown rice cooked according to package
5 tomatillos
½ jalapeño (or less depending on how much heat you like)
1 sage leaf
2 tbsp. lime-juice
1 tbsp. Maple Syrup
Salt and Pepper
10-12 large flour tortillas
Pre-heat your oven to 400 degrees Fahrenheit.  Place Brussels and butternut squash onto a baking sheet lined with parchment paper and place in oven.  Stirring every 15 minutes and adding water if too dry. Roast until tender.   
In a small sauce-pot place tomatillos, jalapeño, sage leaf and 1 cup water.  Bring to a boil then reduce heat cover and simmer until the tomatillos are cooked.  Remove and place in blender add lime-juice and maple syrup blend until smooth.
In a large bowl mix together rice, black beans, Brussels and butternut squash add salt and pepper to taste and stir together.
Keep oven on at 400 degrees.  Line a baking sheet with parchment paper.  Run a tortilla under warm water and then lay on flat surface.  Place about 1 cup of butternut and Brussel mixture onto the center of the tortilla.  Top with 3 tbsp. of the tomatillo sauce mixture.  Fold in sides and then roll the burrito.  Place on baking sheet and repeat until all burritos are made.
Place burrito back in oven for 15 minutes or until outside of burrito is crisp and it holds together well. Remove and serve immediately.
These will definitely give you the feel for fall.  The second baking of these helps give them a crispy outside and they’ll not fall apart for big or little hands.  These can even be taken on the go since they hold up so well.
Happy and Healthy Eating!

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