Thanksgiving Leftover Burrito w/ Lentils, Mashed Potatoes, & Cranberry Sauce
This Thanksgiving burrito combines mashed potatoes and cranberry sauce with nutmeg spiced lentils and homegrown habanero and chili peppers. Feel free to substitute your own holiday leftovers of choice! This recipe just goes to show how absolutely anything that you have lying around in your refrigerator after a big feast can be turned into a number of different meals afterwards.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Sweet Potato Lentils
- 1/2 sweet potato diced
- 2 habaneros minced
- 2 red chilis minced
- 2 cloves garlic minced
- dash cinnamon
- dash nutmeg
- dash cumin
- dash coriander
- dash salt
- dash pepper
- 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
Cranberry Sauce
- 1 lbs. cranberries whole, fresh
- 1/2 c. raw honey
- 1 cinnamon stick
- 1/2 c. water
- 1/2 tsp. allspice
- 1/4 tsp. nutmeg
Burrito
- 1/4 c. sweet potato lentils
- 1/4 c. mashed potatoes
- dollop cranberry sauce
- splash water
- dollop sour cream (optional)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- Cook Sweet Potato Lentils. This takes a couple of hours to cook and purée the pumpkin and then make the lentils. It requires a pumpkin, garlic, shallots, sweet potatoes, and green or crimson lentils. You'll also need an oven, aluminum foil, food processor, and rice cooker.
- 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.
- Prepare Cranberry Sauce. This takes about 15 minutes to make and primarily utilizes whole, fresh cranberries, honey, a cinnamon stick, and blood orange. It can be eaten as a side dish alongside a holiday meal or topped on crackers or toast.
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, mashed potatoes, and cranberry sauce. 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!