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Mexican has been my favorite type of food to eat for years. Ever since my husband and I started dating, we’d eat at any Mexican restaurant we could find. We’d load up on chips and salsa and spicy margaritas so fast that we were full before we even ordered an entree. You too? I feel you.
Once 2018 hit, Zach and I made the conscious choice to go vegan. I prefer to refer to the way we eat as plant-based because you can be vegan, but eat junk food and candy. We’ve chosen not to consume dairy and meat for so many important reasons.
I’ve been a vegetarian for years, but not my husband. The decision came very easy to him though after watching several documentaries on Netflix, such as Forks Over Knives, Food, Inc, and What the Health to name a few. These doc’s cover concerning truths about factory farming in the United States, the process of how our food gets to our plate and what food manufacturing companies really put in their food to make you crave it. We saw how farm animals are raised in very upsetting, unsanitary conditions, pumped full of artificial hormones to plump them up and then killed by the billions. It made our souls ache to watch how these animals are treated.
I look at farm animals the same way I look at my dogs; as sweet, innocent animals wanting love. No one really talks about it though; because meat is heavily marketed to Americans as being the number one, best source of protein in order to raise profits for the meat industry. Plants are the most sustainable, nutritious source of protein and are what our bodies were designed to eat.
In addition to this, the environmental impact on our plant is HUGE. According to the Food and Agriculture Organization of the United Nations (FAO), agriculture is responsible for 18% of the total release of greenhouse gases world-wide; this is more than the whole transportation sector. Also, more than 20 percent of the Amazon rain forest has been devastated by deforestation to raise cattle.
I could go on and on but these are just a few of the facts that helped form my decision to go vegan. Now, don’t get me wrong, I’m not trying to convince you to be vegan too. I do think it’s important for people to know the truth about how meat and dairy is produced and the dangerous effects that this process has on our environment so that each person can make their own informed decision on what they eat. It’s your choice what you eat and I am not here to judge you. I’m here to share my thoughts, feelings, and truths on different health topics so that you are informed.
Cooking plant-based brought on a new and exciting challenge, so I got really excited about the idea of finding a healthy, vegan-friendly Mexican recipe. I headed over to Angela Liddon’s vegan recipe blog, Oh She Glows. This is the only place I go to for recipes at the moment because I love every ingredient she uses and the dishes always come out so wonderful and delicious. My eyes lit up when I saw this burrito recipe and I just had to try it.
The burrito filling came out so well I was eating it straight out of the pan after I ate my burrito! The recipe can take some time to make because you have to cook the rice and roast the butternut squash for 40 minutes, so I recommend making these two items the day before if you can. The burrito filling is creamy, thanks to the soft butternut squash, and perfectly spicy. We topped our burritos with cilantro, avocado, salsa, hot sauce and a fresh squeeze of lime juice.
Also, I forgot to buy vegan Daiya cheese at the store, so I used Oh She Glow’s cashew cheeze sauce instead that I had whipped up a few nights ago for dinner. It worked really well in the burrito filling and added an extra element of creaminess!
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4 burritos or 3.5 cups of filling
- 1 medium butternut squash, peeled, cubed, & roasted
- 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
- 1-2 tsp olive oil
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 tsp kosher salt, or to taste
- 2 tsp ground cumin, or to taste
- 1/4 tsp cayenne pepper, or to taste
- One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
- 3/4 cup Daiya cheese
- 4 tortilla wraps (large or x-large)
- vegan sour cream
- Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
- Cook brown rice according to the package instructions or use a rice cooker.
- In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
- Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
- When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
- Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
I’d love to hear how this recipe turned out for you if you try it. Also, if you’re a vegan, I’d love to know what led you to this choice. Comment and share your thoughts below!
Have a great rest of the week! xoxo