Lately I have been in full burrito making mode. And this week is no exception! I made Sweet Potato and Pumpkin Lentils the other day and it seemed a perfect addition to my burrito lineup. The sweetness of the pumpkin and sweet potatoes pairs incredibly well with the heartiness of the lentils. Add a runny egg and wrap in a tortilla shell? And this pumpkin burrito has been absolutely phenomenal!
It's not quite the holiday season yet. We are approaching Thanksgiving, though! And this burrito combination is incredibly reminiscent of the holidays. It's almost like a vegan stuffing recipe turned into a burrito and topped with a little bit of sour cream and hot sauce. Which, as it turns out, is truly delicious!
I've also been experimenting with adding different things to burritos. As much as I like sour cream, it's not necessarily the flavor profile that I'm looking for. I've found that Greek yogurt is a great substitute, particularly in Middle Eastern inspired burritos. However, recently I have discovered that Hummus works just as well! It's a great vegan substitute and a little bit healthier than its dairy counterparts. The earthiness and slight creaminess of hummus is just as flavorful, while also being guilt free.
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Variations of Pumpkin Burrito
There is nothing better in the morning than breakfast burritos! You can easily substitute anything that you have on hand with an egg or tofu for a vegan version. However, there are some times when nothing beats a perfectly runny egg wrapped inside of a sweet and savory burrito! The fall and wintry flavor profile of the lentils is reminiscent of stuffing. With a little bit of squash or pumpkin? I anticipate making variations of this recipe all throughout the holiday season!
The sweetness of the pumpkin and sweet potatoes pairs incredibly well with the heartiness of the lentils in this pumpkin lentil burrito. I topped mine with a little bit of hummus and hot sauce for a nice wintry meal. Feel free to substitute sour cream or any topping of choice. Burritos are perfect for adding whatever you have on hand at the moment!
This is a recipe for leftovers! I made pumpkin lentils and hummus this week so I had them lying around. Because this is not one of those recipes that can quickly be put together in its entirety! It's easiest to make over a couple of days or to take the general concept and incorporate in whatever leftovers you have into the burrito.
Cook Pumpkin Lentils. This takes a couple of hours to cook and purée the pumpkin and then make the lentils. It requires an oven, aluminum foil, food processor, and rice cooker.
I usually top burritos with a little sour cream or Greek yogurt. This time, I had hummus lying around and this paired perfectly! This is entirely optional. But if you want to recreate exactly what I've done here, prepare Hummus. This requires chickpeas/garbanzo beans, lemons, garlic, tahini, and olive oil. The dried chickpeas need to soak overnight and take about 2 hours to simmer on the stove.
Cook Tortilla
Preheat the skillet 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 lentils 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 Eggs
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!
Immediately remove the egg from heat.
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.
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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