Burrito w/ Vermicelli, Squash, & Sprouts
This Vermicelli Burrito consists of yellow summer squash, orange bell pepper, tomatoes, jalapeños, tamari, rice vinegar, peanut butter, avocado, and sprouts with a dollop of Greek yogurt and and hot sauce. Although this is a great recipe to mix and match in your own favorite produce. Vermicelli salads are essentially an Asian-inspired Italian Pasta salad. Or really, rice vinegar and tamari marinated fruit and vegetable medley with whole wheat vermicelli noodles, avocados, and sprouts.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Vermicelli Salad
- 100 g. vermicelli
- 1 yellow squash diced
- 1 orange bell pepper diced
- 1/2 c. tomatoes diced (I used 2 roma & 4 cherry)
- 2 jalapeños minced
- 3 tbsp. tamari
- 3 tbsp. rice vinegar
- 1/3 c. peanut butter
- 1 avocado diced
- 1/2 c. sprouts
Burrito
- 1/3 c. vermicelli salad
- 1 tortilla shell
- splash water
- dollop Greek yogurt (or sour cream, optional)
- handful sprouts (optional)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- This Vermicelli Salad w/ Summer Squash, Avocado, & Sprouts recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about a half hour to toss together.
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 this new avocado dip that I'm obsessed with is fantastic. 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!