I make things sometimes specifically to turn into burritos. More often than not, if I make lentils or quinoa? It's for precisely this purpose. However, this week's foray into bananas in Mexican was more of an ingredient inspiration! And purely a: Can I actually use bananas in Lentils and Black Beans? There has been more or less success in this endeavor. I do oftentimes crave bananas and think about how many dishes that they can and can't be incorporated into. And, you know what? I'm all for it. Put bananas in everything. Hence, the banana burrito!
I can even see just chopping up bananas and frying them being good in burritos as well. I used to do this all of the time with sweet potatoes and scrambled eggs. Which may actually be the origin of my obsession with bananas. Because there is absolutely nothing better than a fried banana! Although it's equally as delectable with a runny egg and wrapped in a lightly fried tortilla. Then again, most things are. Burritos are one of those universal foods where almost anything and everything can be equally delicious in burrito form.
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Variations of Banana Burrito
I don't often put bananas in burritos. Although I do put almost everything in them at some point! From vermicelli salad to apples and walnuts to salmon and lentils. I will put absolutely anything in a burrito, just to try it out, and am not often disappointed.
This banana burrito consists of lentils with pecans, Thai chilis, yellow onions, and garlic with cumin, coriander, cinnamon, salt, and pepper. It's all topped off with a runny egg, avocado dip, and hot sauce. Although the accoutrement is entirely up to you! Feel free to mix and match what you have on hand or to your own culinary tastes and preferences.
dollopavocado dip(optional, omit or substitute sour cream)
dollophot sauce(optional)
Instructions
Prepare Ingredients
Prepare Lentils w/ Bananas, Pecans, & Thai Red Chilis. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Pecans. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely depending on personal preference. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
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. Wrap it slightly less tightly than you ordinarily would in order to leave room for the egg later on.We're also intentionally holding off on the egg! It will need to be cooked after the tortilla is prepared so that the egg doesn't completely set and remains runny.
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.
Remove from heat and set aside. It's best to cover so that it doesn't cool off to quickly. But this isn't entirely necessary.
Cook Egg
Leave the skillet on medium heat and add oil.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
Crack egg into the pan.It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!
Complete Burrito
Carefully unwrap the burrito slightly and place the egg inside. Rewrap the burrito and squeeze slightly so that the egg begins to run.You don't have to break the yolk, but it will continue to cook inside of the warm burrito shell. So, if you don't, you might not get that runny egg! This will also be kind of messy and I recommend eating over a plate or wrapped in parchment paper or food storage wraps. I have a set of reusable beeswax wraps for this.
Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute dip of choice.
Serve immediately. Before the egg cooks!
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!
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