Healthy Fall Vegetarian Burrito

with cilantro jalapeño dipping sauce

Hello friends!

The past few weeks have been hard, but cooking has been getting me through it. I’ve spent so much time in the kitchen this week, and I’ve been craving hearty food, but nutritious food. Food that’s rich in vitamins and minerals but that also just tastes so damn good. At the end of the day, I want everything to taste as amazing as can be while still fueling my body.

Burritos are some of my favorite food (I live in Southern California, after all), and I often don’t think about making them at home because they’re so accessible to me. However, they’re very easy to make, and it’s fun to get creative and load them up with veggies to give them a little bit of a health boost.

These burritos are made with black beans and brown rice, but they also contain roasted butternut squash (the fall component), sautéed kale and red onions, cheddar cheese, and an incredibly flavorful homemade cilantro jalapeño sauce that’s made with Greek yogurt, so it’s both creamy and nutritious.

The sauce gets drizzled into the burritos, but I also highly recommend eating some on the side and dipping your burrito in. That’s what I did, and I was obsessed.

You can also make these ahead of time and store in the freezer. I’ve included storage and reheating instructions below!

RECIPE

Healthy Fall Vegetarian Burrito