Burrito w/ Squash & Brown Rice
I am a big fan of quick and easy meals on the go. One of my favorite ways to do this is to utilize leftovers that I already have in the refrigerator and toss all of them together in a lightly toasted tortilla with a dollop of Greek yogurt and hot sauce. This burrito recipe consists of brown rice with butternut squash, red bell peppers, cherry tomatoes, red onions, garlic, habaneros, and bay leaves. Most of the produce was homegrown, although you can easily mix and match the produce that you have on hand or to your own personal taste.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stove
Ingredients
Squash Rice
- 2 c. butternut squash cubed
- 1 red bell pepper cubed
- ~10 cherry tomatoes quartered
- 1/4 red onion minced
- 4 cloves garlic minced
- 3 habaneros minced
- 3 bay leaves
- 1/2 tsp. chili pepper
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- dash salt
- dash pepper
- 1 ½ c. brown rice
Burrito
- 1/4 c. squash & habanero rice
- 1 tortilla shell
- splash water
- dollop sour cream (optional, omit or substitute for vegan recipe)
- dollop hot sauce (optional)
Instructions
Cook Rice
- Cook Brown Rice w/ Squash & Habaneros. 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.
- The hot sauces that I've used for this recipe aren't actually hot sauce. They're enchilada sauces, one made out of Red Chilis and Jalapeños and one made out of Ghost Peppers. Each recipe takes less than an hour and requires an air fryer and a large pot on the stove. They mostly utilize peppers, tomatoes, onions, and garlic.
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. 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!