Catfish Out of Water

This week is a week for absolutely delicious leftovers. I have Quinoa w/ Sweet Potatoes, Tahini, & Tamari and Salsa w/ Avocado, Cucumber, & Tomatoes in the refrigerator. Quinoa is a light and airy dish that pairs incredibly well with a light and refreshing avocado salsa. Just a hint of lime and Avocado Dip? There is truly nothing better! I am quite pleased with this all around avocado burrito.

I'm incredibly fond of making quinoa burritos. They're one of my staple meals that I absolutely make over and over again. I almost always keep quinoa or lentils in my refrigerator for exactly this purpose.

I'm particularly fond of this burrito today, though. Adding the fresh salsa and avocado dip with just a dash of hot sauce is the icing on the cake. It's a tad bit messier to eat because of the apple cider vinegar and lime dripping through. But absolutely worth it! It's truly one of my favorite burritos that I've made lately and I thoroughly intend on making several more of these while my leftovers last.

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Variations of Avocado Burrito

To mix things up from my typical quinoa burritos, this variation contains both avocado salsa and avocado dip with just a dash of hot sauce. Burritos tend to bring out the best qualities of avocados. From the sweet and savory nature of them with a mix of citrus? They're one of my favorite staple ingredients. No burrito can't be made better without avocados!

Burrito w/ Black Lentils, Avocado, & Runny Egg

Yellow Squash, Lettuce, & Avocado Burrito

Burrito w/ Vermicelli, Avocado Dip, & Runny Egg

Burrito w/ Sweet Potato Quinoa & Avocado Salsa

This avocado burrito combines sweet potato and tahini quinoa with fresh avocado salsa and avocado and Greek yogurt dip. I like to make a big meal during the weekend and then utilize the leftovers throughout the week. This is incredibly simple with a batch of rice cooker quinoa. Although you can easily turn just about anything that you have lying around into a burrito. It works for a wide variety of flavor profiles. I just mix and match the hot sauce to fit the flavor profile.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Latin American

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Tahini Quinoa

• 1 sweet potato diced
• 1/4 red onion diced
• 1 tsp. ginger minced
• 2 cloves garlic minced
• 1 tbsp. tahini
• 1/4 c. tamari
• 1/4 c. white rice vinegar
• 1 c. quinoa
• 3 c. water

Avocado Salsa

• 1 cucumber diced
• 1/4 red onion diced
• 2 tomatoes diced
• 1 clove garlic minced
• 1 serrano minced
• 1 lime juiced
• 2 tbsp. apple cider vinegar
• dash salt
• dash pepper
• 1 avocado diced

Avocado Dip

• 2 avocados
• 2 cloves garlic
• 2 limes
• 1/2 c. Greek yogurt
• 1 ½ tbsp. tahini
• 2 tbsp. olive oil
• dash salt
• dash pepper

Burrito

• 1/3 c. tahini quinoa
• 1/4 c. avocado salsa
• 1 tortilla shell
• splash water
• dollop avocado dip
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• Cook Quinoa w/ Sweet Potatoes, Tahini, & Tamari. This takes about 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 rice or quinoa in the fridge for exactly this purpose.
• Salsa w/ Avocado, Cucumber, & Tomatoes is a quick and easy recipe to throw together. It's a fresh salsa and only requires mixing all of the ingredients together in a large bowl. It takes all of 5 minutes!
• I also topped this burrito with Avocado Dip w/ Greek Yogurt, Tahini, & Lime. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. 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.
• 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 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 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!