Thanksgiving Leftover Burrito w/ Lentils & Mashed Potatoes
This Thanksgiving I cooked for the holidays as if it wasn't pandemic times and now I have leftovers for days! I've been trying every way to figure out how to utilize them in fun and interesting ways. My absolute favorite so far is Thanksgiving leftover burritos! This version packs pumpkin lentils and mashed potatoes and hot sauce.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Pumpkin Lentils
- 1 c. pumpkin purée
- 1/2 sweet potato diced
- 1 ½ c. French green lentils
- 3 c. water
Mashed Potatoes
- 1 lbs. Yukon gold potatoes peeled and cubed
- 1/2 c. milk room temperature
- 4 tbsp. butter softened
- hefty dash salt
- hefty dash pepper
Burritos
- 1/4 c. pumpkin lentils
- 1/4 c. mashed potatoes
- splash water
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- Cook Pumpkin Lentils. This takes a couple of hours to cook and purée the pumpkin and then make the lentils. It requires an oven, aluminum foil, food processor, and rice cooker.
- Mashed Potatoes 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.
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 lentils 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 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!