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 Mission® 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
Yield 4 Wraps
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
Mission® 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
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!