I have some fresh produce ripening in the garden. It's still early in the season, so nothing huge is ready quite yet. But I do have radish and lettuce ready to be picked. Yesterday, I used a bunch of the lettuce for Nachos w/ Yellow Squash, Lettuce, & Avocado. And today, I'm thinking of doing something similar. Only less covered in cheese. As much as I like cheese and would love to eat it every day! There are alternatives. And one of my favorites is burritos. This summer squash burrito combines lettuce from my garden, tomatoes, red bell peppers, Greek yogurt, and a dollop of hot sauce.
I'm quite fond of using Greek yogurt on burritos, instead of sour cream. It goes with a wider variety of flavor profiles and is overall a healthier substitute. I'm a huge fan of cheese, sour cream, and the like. But I tend to consider all dairy products junk food. Although not every dairy product is equal and certainly sugar-laden ice cream is on a different level as naturally fatty fresh mozzarella cheese! But overall I consider Greek yogurt one of the lighter dairy varieties. And I personally use an organic Greek yogurt that only contains nonfat milk and live and active cultures.
While I'm not going to start touting the health benefits of gut bacteria, I am a fan of foods with fewer ingredients, less processed ingredients, and more whole foods.
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Variations of Squash Burrito
The summer season is upon us and I have been foraying into summer squash varieties. But squash is something that is typically available year-round, with different types ripening throughout the year. Here are several other squash varieties to explore. Feel free to mix and match your favorites. Squash works incredibly well in burrito form. Not all of my recipes might be the most classic of fares. But squash is certainly one of my favorites!
This simple squash burrito combines tomatoes, red bell peppers, summer yellow squash, and lettuce with a dollop of Greek yogurt and hot sauce. It's a nice, refreshing burrito where you can easily swap in and out your own fresh produce of choice. I had lettuce from the garden that I needed to pick and really just created this entire burrito out of that necessity. But those sometimes make the greatest meals!
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 sour cream to personal preference.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
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