If you remember a few posts back, I mentioned that dairy and I were growing further and further apart, separated if you will. Whelp, dairy and I have officially severed ties and signed the divorce papers (Move over Blake and Miranda!).
Since stubbornly coming to this inconceivable realization that my gut was unable to properly process dairy, I have now had to tailor my diet to gut and digestive friendly options…hence this vegan burrito recipe!
What you will need
– Large tortilla
-butternut squash (cubed)
-Dairy free cheese
1- Roast squash in the oven for 45 minutes at a temperature of 375 degrees until they are tender. I sprinkled a little salt and pepper on the squash before roasting in order to add a bit of flavor.
2- Use your food processor (or the back of a fork) to roughly puree the squash
3- In a skillet, heat up your EVOO and then flavor your oil by adding your garlic and onion. Once those are beautifully browned, combine the beans, chopped bell pepper, chopped kale, rice and squash. Mix together
4- While you are mixing together your filling (about 8-10 minutes), warm your tortilla in the microwave (about 30 seconds) in order to soften the wrap. When the filling is mixed to your liking, top it off with as much dairy and casein free cheese as you’d like. Slice your avocado and stuff your burrito!
If you’re like I am and have a bit of difficulty wrapping a burrito (because who wraps a bunch of burritos in their free time), then here is a step-by-step guide on how to wrap an impeccable burrito.
I hope you enjoy this healthier alternative to the beloved burrito. Although I cannot indulge in cheese as I once was able to, that doesn’t mean I can’t enjoy the same delectable foods!
Question of the Day: What are ways in which you substitute dairy?
Leave a comment below! I’d love to hear from you