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.

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

View the full recipe at One Bite Vegan →