As kind of an homage to the beginning of the fall season and, in my ever-present quest to turn absolutely everything into a burrito! I have made Lentils w/ Cinnamon Roasted Squash & Habaneros. This sweet and spicy squash burrito combines cinnamon roasted squash with habanero peppers in a delicious homage to the fall season.
Now, this might sound like kind of an odd combination! But bear with me. I'm not quite ready to give up on summer and my spicy burrito obsession. But it's mid-September and fall is in full swing! My summer garden produce is coming to the end of its season and I'm transitioning into winter squash and fall flavors.
Some of my favorite things to cook with in the changing of the season is cinnamon and cayenne. The warmth of the cinnamon pairs beautifully with the heat of the cayenne. Add a little pinch of habanero and the sweetness of butternut squash, and this is a delicious balance! Wrapped in a burrito shell, lightly lightly toasted, and topped with Greek yogurt and hot sauce? It hits the spot on those slightly chilly days.
Gallery
Variations of Squash Burrito
I absolutely adore a good squash burrito. It might not be the most traditional of burrito ingredients. And I do make quite a few rice burritos! But lentils are a great alternative.
The heartiness of green or crimson lentils is quite similar to beans and pairs perfectly with Mexican and Latin American inspired dishes. Especially since making refried beans (or no-fry refried beans, as I often do!) takes enough foresight to soak beans beforehand. You can decide at any time to make lentils on a whim and then you can have burritos in about an hour!
This fall-inspired burrito combines a vegan lentil stuffing with the quick and easy nature of burritos. Paired with a slightly sweeter hot sauce, this is the perfect on the go meal in the fall! It consists of French green lentils, roasted butternut squash, squash seeds, roasted garlic, shallots, habaneros, and a plethora of warm and spicy seasonings, including cumin, coriander, cinnamon, cayenne pepper, ginger, mustard, and nutmeg.
dollopgreek yogurt(optional, omit or substitute for vegan recipe)
dollophot sauce of choice(optional)
Instructions
Prepare Ingredients
Cook Lentils w/ Cinnamon Roasted Squash & Habaneros. This takes about an hour and requires a rice cooker or stove and preferably 2 baking sheets. It primarily utilizes squash, green or crimson lentils, shallots, and habaneros, with an assortment of fall favorite spices.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
Leave a Reply