Burrito w/ Ethiopian Lentils & Sautéed Spinach
This Ethiopian burrito is a fusion of red lentils and sautéed spinach, wrapped in a tortilla and topped with Greek yogurt and hot sauce. While not even remotely traditional, the flavor profiles meld well in an individual meal. And is particularly useful if you're looking for Ethiopian flavors in something that you can eat on the run.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Ethiopian Lentils
- 1 c. calabaza squash roasted & puréed
- 1 habanero
- 2 cloves garlic
- 1 tsp. turmeric fresh
- 1/4 c. red onion diced
- 1 tbsp. coconut oil
- 1 c. red lentils
- dash cloves whole
- dash coriander whole
- dash cumin whole
- dash fenugreek whole
- dash salt
- dash pepper
Sautéed Spinach
- 2 cloves garlic
- 1 tsp. ginger fresh, roughly chopped
- 1/4 yellow onion roughly chopped
- 1 lbs. spinach (~3 cups)
- dash cumin
- dash coriander
- dash salt
- dash pepper
- 1/4 c. olive oil
Burrito
- 1/3 c. Ethiopian lentils
- 1/4 c. sautéed spinach
- splash water
- 1 tortilla shell
- 6 cherry tomatoes halved
- dollop Greek yogurt (optional, omit or substitute for vegan recipe)
- dollop hot sauce of choice (optional)
Instructions
Prepare Ingredients
- Prepare Lentils w/ Calabaza Squash & Coconut Oil. 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.
- Cook Sautéed Spinach w/ Garlic & Ginger. This takes about 20 minutes and requires a food processor (optional) and stovetop.
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.
- Serve immediately.
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!