Burrito w/ Pumpkin Rice & Mashed Potatoes
This Christmas leftover burrito throws in everything, plus the kitchen sink! Not really, but it is perfectly delicious. There's a sweet and savory flavor about it with a hint of festive holiday spice. Feel free to mix it up and add in whatever holiday leftovers that you have on hand. If this season has taught me anything, it's that absolutely everything tastes delicious in burrito form!
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Pumpkin Rice
- 3 cloves roasted garlic (or 2 cloves unroasted garlic)
- 1/2 pie pumpkin peeled & cubed
- 2 medium tomatoes cubed
- 2 banana peppers diced
- 1/2 shallot minced
- 3 bay leaves
- 1 lime juiced
- dash cumin
- dash coriander
- dash smoked paprika
- dash cayenne pepper
- dash salt
- dash pepper
- 1 c. brown rice
- 1 ½ c. vegetable broth
- 1 ½ c. water
Mashed Potatoes
- 1 Yukon gold potatoes peeled and cubed
- 1/2 milk room temperature
- 4 butter softened
- hefty dash salt
- hefty dash pepper
Guacamole
- 3 avocados
- 3 limes juiced
- 3 cloves garlic
- dash salt
- dash pepper
- 1 ½ large tomatoes quartered
- 1/4 red onion halved
Burrito
- 1/4 c. pumpkin rice
- 1/4 c. mashed potatoes
- splash water
- dollop guacamole (optional)
- dollop sour cream (optional)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- Cook Pumpkin & Tomato Rice. 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.
- Make Mashed Potatoes. This takes about a half hour and requires preferably Yukon gold or Russet potatoes, milk, butter, salt, and pepper. I like to mash mine with a potato masher. But a mixer will also do.
- In this recipe, I also added Guacamole. You can buy this in stores, but I much prefer to make it homemade! It's incredibly simple only takes about 15 minutes to prepare.
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 rice and mashed potatoes. 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.
- Serve immediately. Top with sour cream and hot sauce of choice, if you like! I'm particularly fond of a Vermont maple syrup hot sauce with this burrito. Anything a little bit sweet and spicy pairs perfectly.
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!