So I decided to take my love for beets and squash and put them in a tortilla and the result was a delicious Buttercup Beet Burrito! Beets and butternut squash is one of my favorite combinations, they are tasty and filling plus they are beautiful. With spices and onions with the vegetables, if you don’t like spicy food see the note below, and pairing with kale and feta it is a win for flavor! Roll all of that into a sprouted tortilla and you have it all, well if you ask me. Of course you can top them with other greens and cheese if desired but I highly recommend this combo! Add in some beans, tofu, chicken or protein of choice (yes dear you can even top it with an egg, seems to be a go to for us for everything especially leftovers) if you are looking for more or keep as is for Meatless Monday or a vegetarian dish.
Do you like beets and butternut squash? What’s your favorite way to enjoy them?
*Note these are on the spicy side, if you don’t want them really spicy use only half the amount of cayenne, cumin, and onion spices.
Butternut Beet Burritos
Makes 4 servings
1-2 TBSP extra virgin olive oil, or can use olive oil spray
2 large beets
1 small-medium butternut squash
1/2 medium red onion, thinly sliced
1/2 tsp cayenne pepper
½ tsp granulated onion, onion powder
½ tsp ground cumin
1/2 tsp sea salt
Fresh ground pepper
4 sprouted tortillas, brown rice tortillas or tortillas of choice
1c kale, shredded lettuce, or greens of choice
2c cubed tofu/chicken, beans, or protein of choice, optional
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Combine pepper, onion, cumin together in a small bowl. Peel and removed seeds from butternut squash and cut into 1/2″ cubes. Peel beets and cut into 1/2″ cubes. Toss beets and squash together in a bowl with a little olive oil just to coat. Alternatively you can spray the pan with olive oil spray and spray the veggies after spreading out. Season with the seasoning mix, sprinkle with fresh ground pepper, and spread out on prepared baking sheet. Sprinkle with sea salt and pepper. Cook for 20 minutes, after 20 minutes add in onion slices and stir vegetables around, cook for an additional 20 minutes. If adding a protein you will want to cook it, if needed, while the vegetables are cooking. Check vegetables, they should be fork tender. Remove vegetables. Divide vegetable mixture between tortilla shells, adding in protein if using, and optional additions that you want inside. Serve with toppings of choice. Enjoy!
Deborah @ Confessions of a Mother Runner
I am all over that one! All of my favorite foods in one!
Deborah @ Confessions of a Mother Runner recently posted…“Creamy” Chick Pea & Tomato Soup
I hope you enjoy it as much we do!
Mmmm this does look perfect for a Meatless Monday meal 🙂
Annmarie recently posted…Meatless Monday: Southwestern Stuffed Sweet Potatoes
Oh my gosh. I need to come live at your house. Every single time I look at your page, I fall in love with you all over again :p Can I be a permanent guest? This sounds SO good, full of so many things I LOVE!
Tina Muir recently posted…Meatless Monday- Healthy Vanilla Almond Butter Protein Granola
Thank you so much Tina!! Sure, do you do dishes? 😉
Sam @ PancakeWarriors
This is seriously one of my favorite combos!! Love it in a tortilla! Buttercup squash are so cute! Thanks for sharing, pinning!
Sam @ PancakeWarriors recently posted…Cinnamon Raisin Peanut Butter
Mine too, thank you!
I just roasted a huge batch of beets and butternut squash! And I got the biggest head of curly kale at the farmers market yesterday. Now all I need are some tortillas and I’m set! Looks amazing and you used so many of my favorite ingredients:)
Faith VanderMolen recently posted…Raw Lemon Coconut Bars
Sounds like you are all set to make these! I hope you enjoy them as much as we do!