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butternut squash and wild rice vegan burrito wrap


  • 46 raw sun-dried tomato wraps (find recipe here) or your favorite store bought tortillas
  • 1 butternut squash
  • 1 can of black beans (or 2 cups of cooked black beans)
  • 1 cup of uncooked wild rice (makes about 2 cups cooked)
  • 3 cups of vegetable broth
  • 1 chopped sweet onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 1 tsp of cumin powder
  • 1/4 tsp of cayenne pepper powder
  • pinch of Himalayan pink salt
  • dash of pepper


  1. Preheat oven to 425 degrees Fahrenheit. Peel and cut butternut squash into cubes. (I watched this youtube video tutorial on how to cut squash.)
  2. Place cut squash in a mixing bowl and add a drizzle of vegetable broth, pinch of salt and dash of pepper. Mix evenly and place in a baking sheet. (You want to make sure that all the little cubes are nice and wet from the broth!) Roast for 40 to 50 minutes until soft and tender. About halfway through (within 20 to 25 minutes) I sprinkled the squash again with more veggie broth.
  3. While squash is roasting – prepare wild rice in your preferred method. I used a rice cooker by placing 1 cup of rice with 2 cups of vegetable broth ( you can also use water) and letting the cooker do the rest. If you do not have a rice cooker, there are other methods you can use such as cooking the rice on stove top. The rice bag will usually have cooking instructions.
  4. In a saucepan over medium heat, add 1/2 cup of vegetable broth, chopped onion, minced garlic and sliced red bell peppers and cook until soft and tender. Add spices and herbs at this point (cumin and cayenne powder, salt and pepper). Feel free to experiment and add your own.
  5. Once most of the vegetable broth has evaporated from saucepan go ahead and add black beans (if using canned beans make sure to drain), wild rice and butternut squash cubes to the saucepan and stir until evenly mixed.
  6. Now it is time to stuff the tortillas or raw wraps – Add black bean stuffing to tortillas and add your favorite toppings. I used mixed greens, tomatoes, avocados, and jalapenos.
  7. Drizzle on some hot sauce or your favorite vegan sauce (we used this delicious cilantro-cashew vegan sauce) and fold into a burrito and serve. If your burrito folding skills are not the best (mine aren’t) you can always fold it in half and insert a toothpick to hold it all together.


  • If you are making your own raw wraps remember to make them ahead of time because they take about 4 hours to dehydrate.
  • If butternut squash is not available you can always use a different type of squash, pumpkin, or even sweet potatoes.
  • Feel free to replace the wild rice with quinoa or brown rice or leave it out completely.
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