Butternut Burrito from Fall Vegetable Leftovers
Easy to make butternut burrito from fall vegetables. Butternut squash, spinach, cipollini onions, and mushrooms, drizzled with butternut cream sauce.
Servings: 1 person
Ingredients
- 1 large flour tortilla
- 3/4 cup cooked rice
- 4 shiitake mushrooms sliced
- 3 roasted cipollini onions chopped
- a handful of spinach
- 1/2 cup roasted butternut squash
- 1/4 cup butternut cream sauce
- cooking spray oil
- 1 Tbsp. olive oil
Instructions
- Preheat oven to 400°F.
- Heat the olive in a skillet over medium heat. Add the sliced shiitake mushrooms and cook for a few minutes or until cooked through. Add the cippolini onions. Season to taste with salt and pepper. Turn off the stove.
- Lay a flour tortilla on a cutting board. Add the rice, sauteed mushrooms and onions, roasted butternut squash, and spinach. Drizzle over the butternut cream sauce. Roll it all up into a burrito.
- Spray the burrito on all sides with cooking spray. Place in an oven safe dish and bake for 5-10 minutes until slightly crispy.
Notes
You don't need to bake this in the oven, but I like to with the ingredients that are involved in this recipe.