6-8 sprouted grain, brown rice or corn tortillas
1 cup quinoa, uncooked
2 cups cooked black beans
1-2 tsp ground cumin
1 small onion, chopped
2-3 cloves garlic, minced
1 bunch kale, chopped
Handful of mushrooms, chopped
Butternut squash (baked and mashed)
Salsa of your choice
Sea salt to taste
Dairy-free option: omit cheese or use dairy free
Cut the squash in half and bake cut sides up in a 400 degree oven until soft (about 45 minutes).
In the meantime, cook the quinoa like you would cook brown rice.
Heat beans with cumin. Saute onions until translucent. Add mushrooms and saute for a few more minutes.
Add chopped kale and minced garlic and season to taste with salt.
Assemble your burritos. Heat a tortilla in the oven over an open flame or in a skillet for a few seconds.
Spread on some squash. Add quinoa, beans, veggies, cheese and salsa to your liking.