Burrito w/ Yellow Squash, Lettuce, & Avocado
This simple squash burrito combines tomatoes, red bell peppers, summer yellow squash, and lettuce with a dollop of Greek yogurt and hot sauce. It's a nice, refreshing burrito where you can easily swap in and out your own fresh produce of choice. I had lettuce from the garden that I needed to pick and really just created this entire burrito out of that necessity. But those sometimes make the greatest meals!
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
- 1/2 tomato diced
- 1/4 red bell pepper diced
- 1/4 yellow squash diced
- 1/2 c. lettuce chopped
- 1 tortilla shell
- splash water
- dollop Greek yogurt (or sour cream, optional)
- dollop hot sauce (optional)
Instructions
- 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 sour cream to personal preference.
- Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!