Fall Inspired Burrito Wrap

Is anyone else already a bit nostalgic that as the days go by, we are saying goodbye to our beloved autumn? I definitely am. I feel like this season went by so fast - granted it is not technically done, but fall as we know it, with golden leaves and double layers of sweaters, is long gone here in Montreal.

Yesterday morning, I woke up to a thermometer displaying -10ºC and the window by my office overlooking a leafless tree... Today, first major snow fall here! Oh well I guess it’s just means it’s time to take out my two piece Christmas red flannel pyjama ;)

Fall Inspired Burrito Wrap

Although we are entering the colder months, fall produce still occupies a big part of the groceries’ fresh produce aisle which makes me extremely happy! Fall fruits and veggies are some of my favorites.

I absolutely adore all squash.
Pomegranates are fruits from the gods.
Brussel sprouts are so simple to prepare and yet when paired with garlic and a bit of nooch (nutritional yeast) are absolutely DIVINE.
Cranberries’ acidity is delectable in any dessert and works surprisingly well in many savoury dishes.
Sweet potatoes. Yep, sweet potatoes are just awesome, no explanation needed. 
Apples. I mean talk about a versatile fruit: from eating them raw as a snack, to pureeing them, caramelizing them, roasting them and enjoying them in any dessert unimaginable, there is a reason apples are one of autumn’s signature fruit. 

Fall Inspired Burrito Wrap

Now that you are a bit more familiar with my love for fall and its produce, let me introduce you to this burrito. It’s called Fall Inspired Burrito Wrap for a reason; it not only contains 1 or 2 or 3 fall ingredients but a total of SIX fresh fall ingredients: butternut squash, Brussel sprouts, cranberries, sweet potatoes, garlic and shallots!

Making this burrito might require a bit of meal prep as it includes my Butternut Squash and Kalamata Olives Hummus as well as some of my Sugar Free Cranberry Sauce, but once you’ve made those, putting this burrito together should be a piece of cake and I promise you the result will be 100% worth it!

When I tested the recipe, my boyfriend and I shared one and as we both took a bite, we looked at each other with big eyes & immediately, I knew this one was one for the books.

All the different layers of flavours go so well together! I love the acidity from the cranberry sauce, which is beautifully balanced by the creaminess and saltiness from the butternut squash hummus. The slightly caramelized Brussel sprouts also complement so well the smokey sweet potatoes…ouff… I wish I had one right now as I am writing this.

Honestly this burrito would be perfect at any time of the day - for breakfast, pre lunch snack, lunch, post lunch snack, dinner, and midnight snack ;) Did I mention it’d be a great pre and post workout snack?

On a more serious note, I think you guys would really enjoy this one. If you do end up making it, make sure to share it on social media and tag me at @muriellebanackissa.

Fall Inspired Burrito Wrap

Prep time : 15 minutes
Cooking time : 30 minutes
Total time : 45 minutes
Yield : 4 burritos

INGREDIENTS

Roasted Sweet Potatoes
4 cups diced sweet potato
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp salt
1/2 tsp ground pepper

Sautéed Brussel Sprouts
1 tsp olive oil
2 shallots, finely chopped
4 garlic cloves, minced
5 cups finely chopped Brussel Sprouts
1 tbsp balsamic vinegar
Salt and pepper, to taste

4 tortilla wraps (I used Food For Life’s Gluten Free Tortillas)
4 heaping tbsp Butternut Squash and Kalamata Olives Hummus
4 heaping tbsp Sugar Free Cranberry Sauce
2 cups cooked wild rice (or other grain of choice)

STEPS

  1. Prepare the roasted sweet potatoes by lining a baking sheet with parchment paper and preheating the oven to 400ºF.

  2. Transfer sweet potatoes on the baking dish and season with smoked paprika, cumin, salt and pepper. Toss to coat. Bake for 20 minutes or until fork tender.

  3. In the meantime, prepare the sautéed Brussel sprouts by heating olive oil in a pan over medium-high heat. Add shallots and sauté until starting to brown.

  4. Decrease heat, add garlic and Brussel sprouts. Cook until the Brussel Sprouts become soft and the edges start to caramelize.

  5. Add balsamic vinegar, salt and pepper to taste. Remove from the heat.

  6. To assemble your burritos, roll out a large tortilla wrap. Spread 1 tablespoon of Butternut Squash and Kalamata Olives Hummus and 1 tablespoon of Sugar Free Cranberry Sauce. Add 1/4 cup of wild rice, roasted sweet potatoes and sautéed Brussel sprouts. Roll up and place seam down while you roll the other 3 burritos.

  7. Enjoy as is or place them seam down into a frying pan and grill on both sides until brown and crispy to your liking.

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Fall Inspired Burrito
 

Sugar Free Cranberry Sauce

The holidays are right around the corner and I am sooo excited! My Instagram feed has started to be flooded with incredible looking holiday treats and I am seriously thinking of starting to catalog the ones I want to make for Christmas and New Years Eve dinner.

So far some of the ones that really caught my attention are:

apple-hazelnut-cake-11.jpg
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  • Many of Avant Garde Vegan’s recipes from his latest cookbook Vegan Christmas, including his Festive Nut Roast Wreath, his cheeses and much more!

In the meantime, I am still enjoying some of fall’s most delicious produce like Brussel sprouts, squash, pomegranates, sweet potatoes and of course cranberries!

I tend to buy cranberries in bulk and, if I don’t need them for a particular recipe, I simply freeze them to use throughout the winter.

Sugar Free Cranberry Sauce

As you may know by now, I am a lover of all things sugar free. I regularly transform some of my favorite recipes and sweeten them solely with dates, date sugar or maple syrup - sometimes with success & other times with not so much success.

This cranberry sauce was a success! In the past, I used to make it the traditional way (with white sugar or lots of maple syrup), but recently decided to challenge myself and make it with as little maple syrup as possible and adding some applesauce instead.

I like using this sauce in wraps, sandwiches, tacos, in dressings and simply enjoying it as a condiment the same way I would eat ketchup and mustard - I tried eating it with stuffing I made for a client: out of this world! 

Anyways, just like any sauce, the possibilities are endless with this cranberry sauce. If you decide to make it, feel free to share it on social media and tag me @muriellebanackissa.

Sugar Free Cranberry Sauce

Prep time : 5 minutes
Cooking time : 20 minutes
Total time : 25 minutes
Yield : 1 1/2 cups

INGREDIENTS

2 1/2 cup fresh cranberries
1/2 cup unsweetened applesauce
1/2 cup water
1/4 tsp pepper
1-2 tbsp maple syrup (optional)

STEPS

  1. Add cranberries, applesauce and water to a small saucepan and heat over high heat.

  2. When it starts boiling, reduce heat to medium low and simmer for 15 minutes or until the cranberries are soft, mixing every 5 minutes or so.

  3. Add pepper and maple syrup to taste.

  4. Remove from heat and let cool before transferring to a jar. Keep in the fridge for up to two weeks.

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Sugar Free Cranberry Sauce
 

Butternut Squash and Kalamata Olives Hummus

Fall = squash season right?

I don’t know about you, but this year, I probably ate more squash than all the previous years COMBINED!  

I am not exactly sure what got me so excited about squash this year – maybe it’s because I have been even more experimental in the kitchen... maybe it’s by seeing other bloggers coming up with amazingly creative squash recipes (I mean just look at Feasting on Fruit’s Pumpkin Spice Truffle Bars)... or maybe because squash is insanely cheap at this time of the year and since I just started living on my own, following a more strict food budget has become a priority. 

In any case, I am LOVING the squash cooking marathon I have been on! I have made everything from butternut squash pasta sauce, to a roasted acorn squash and lentil soup, pumpkin pizzas, pumpkin cookies, pumpkin soup and even creamy pumpkin oats.

It’s safe to say my beta-carotene levels are probably through the roof by now ;)

 Sugar Free Spiced Oatmeal & Quinoa Bake

I think that one of the favorite recipes I created with squash this autumn has been this Butternut Squash and Kalamata Olives Hummus.

It is oil free (unless you choose to drizzle some olive oil on it as garnish), takes less than 10 minutes to put together and has beautiful complex flavours that can add lots of character to tacos, sandwiches, wraps or crackers.

The sweetness of the squash is balanced out by the saltiness of the olives, while the lemon juice and garlic add a little kick that, in my opinion, any hummus should have.

 Sugar Free Spiced Oatmeal & Quinoa Bake

If you are a squash lover as I am, give this recipe a try. I promise you will not be disappointed. Lastly, if you do end up trying this recipe, share in on social media and tag me @muriellebanackissa.

Butternut Squash and Kalamata Olives Hummus

Prep time : 10 minutes
Cooking time : -
Total time : 10 minutes
Yield : 1 1/2 cups

INGREDIENTS

1 13-ounce can of chickpeas
3/4 cup roasted butternut squash*
4 tbsp aquafaba (the liquid from the canned chickpeas)
3 tbsp tahini
2 tbsp lemon juice
2 cloves of garlic
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1/4 cup + 2 tbsp chopped Kalamata olives
Olive oil (optional)

STEPS

  1. Add chickpeas, butternut squash, aquafaba, tahini, lemon juice, garlic, cumin, salt and pepper to a food processor and process until smooth.

  2. Taste and adjust seasonings to your liking by adding more lemon juice for acidity, salt for saltiness and tahini for richness.

  3. Transfer to a bowl and fold in 1/4 cup of Kalamata olives.

  4. Garnish with the additional 2 tablespoon of olives, a drizzle of olive oil and freshly cracked pepper.

NOTES:
* To roast your butternut squash, cut it in half, season with salt and pepper and bake face down at 400ºF for 40 minutes to 1 hour or until fork tender.

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Butternut Squash and Kalamata Olives Hummus