Butternut Squash, Black Bean, and Quinoa Wraps with Avocado Chipotle Ranch

Hey guys!! In the midst of all this Thanksgiving hooplah- sharing something that’s a little simple, but nonetheless delicious! These Butternut Squash, Black Bean, and Quinoa Wraps with Avocado Chipotle Ranch are a great lunch, quick dinner and awesome snack! The MissionĀ® Gluten Free Spinach Herb Tortilla Wraps are so incredibly soft and add a great flavor to just about anything so find them at a grocery store near you! This recipe was sponsored by Mission Foods

Butternut Squash, Black Bean, and Quinoa Wraps with Avocado Chipotle Ranch

Prep

Cook

Total

Yield 4 Wraps

Ingredients

1 cup cooked quinoa

15 oz can black beans, drained & rinsed

1 red bell pepper, finely diced

1 red onion, finely diced

3 cloves garlic, created

1/4 cup cilantro, finely chopped

2 tsp taco seasoning

2 tsp olive oil

MissionĀ® Gluten Free Spinach Herb Tortilla Wraps

Roasted Butternut Squash:

Mix the following:

3 cups butternut squash, peeled and diced into small cubes

2 tbsp olive oil

1 tsp curry powder

1 tsp garlic powder

1 tsp paprika

salt, pepper to taste

Avocado Chipotle Ranch:

Blend the following:

1 cup ranch dressing

1 avocado, pitted and diced

1 tbsp chipotle sauce (from canned chipotle in adobo)

1 tbsp finely chopped cilantro

2 cloves garlic

Instructions

1.Preheat an oven to 400 degrees. Spread the butternut squash onto a sheet pan and place on the middle rack of the oven. Let the butternut squash cook for about 20-25 minutes or until it begins to brown. Remove from oven and set aside.

2. In a large bowl, combine the quinoa with the rest of the ingredients listed. Add the cooled butternut squash to the mixture.

3. Spread each tortilla with a spoonful of the avocado chipotle ranch, top with about 1/2 cup of the quinoa black bean and butternut squash mixture and fold the wrap like a burrito. Serve immediately and enjoy!

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