Burrito w/ Cinnamon Roasted Squash Lentils
This fall-inspired burrito combines a vegan lentil stuffing with the quick and easy nature of burritos. Paired with a slightly sweeter hot sauce, this is the perfect on the go meal in the fall! It consists of French green lentils, roasted butternut squash, squash seeds, roasted garlic, shallots, habaneros, and a plethora of warm and spicy seasonings, including cumin, coriander, cinnamon, cayenne pepper, ginger, mustard, and nutmeg.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Roasted Squash Lentils
- 5 roasted garlic (or 2 cloves unroasted garlic)
- 1/2 butternut squash cubed, roasted
- butternut squash seeds roasted
- ~2 tbsp. olive oil (divided, 1 tbsp. + 1 tbsp.)
- dash salt
- dash pepper
- dash cinnamon
- dash cayenne pepper
- dash ginger
- dash mustard
- 1 ½ c. French green lentils
- 1/2 shallot minced
- 1 habanero minced
- dash cumin
- dash nutmeg
- dash salt
- dash pepper
- 3 c. water
Burrito
- 1/4 c. roasted squash lentils
- 1 tortilla shell
- splash water
- dollop greek yogurt (optional, omit or substitute for vegan recipe)
- dollop hot sauce of choice (optional)
Instructions
Prepare Ingredients
- Cook Lentils w/ Cinnamon Roasted Squash & Habaneros. This takes about an hour and requires a rice cooker or stove and preferably 2 baking sheets. It primarily utilizes squash, green or crimson lentils, shallots, and habaneros, with an assortment of fall favorite spices.
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 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 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!