Burrito w/ Calabaza Squash Curry & Sprouts
This calabaza squash burrito combines the sweetness of calabaza with the spiciness of homegrown habaneros. The curry is almost reminiscent of refried beans and pairs perfectly for a Latin-American inspired fusion. The sprouts are a fun touch and homage to it actually being a burrito made out of curry! I also topped it with Greek yogurt, because it has a more universal flavor profile than sour cream, and a hefty dollop of hot sauce for a little bit more of a kick.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Calabaza Squash Curry
- 2 c. calabaza roasted & puréed
- 6 cloves roasted garlic (or 3 cloves unroasted garlic)
- 1/2 shallot minced
- 3 habaneros minced
- 1 lime juiced
- 1 tsp. coriander
- dash salt
- dash pepper
- 2 cans coconut cream
- ~4 cans water
- 16 oz. tofu
- 1-2 tbsp. high heat oil
- 4 oz. brown rice noodles (~1/2 package)
Burrito
- 1/4 c. calabaza squash curry
- 1 tortilla shell
- splash water
- dollop Greek yogurt (optional, omit or substitute for vegan recipe)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- Cook Curry w/ Calabaza, Tofu, & Habaneros. This takes several hours to cook and should be done at least the day before. That might sound daunting, but it's far simpler than it seems and is more time consuming than anything else! It also only requires a large pot and a skillet.
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 sour cream and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with a lot of the same flavor profiles. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
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!