Yellow squash and zucchini are flooding the farmers market right now. You can get lots of them for cheap, which is great since they’re so tasty. This is a great way to use some of them. And these burritos are very colorful, which I enjoy. They would be even more colorful and tasty if I had added green onions and/or spinach.
To save time, make the lentil mixture in advance and just reheat it. If you do that, this dinner would fall under the “quick” category.
Cooking time: 45 minutes, or if lentils are made in advance, 15-20 minutes
Servings: 8-9 burritos, or about 4 servings
- 1 recipe taco seasoning (recipe is below)
- 1/2 cup lentils
- 1 cup water + 1 tbsp water
- 1 medium zucchini
- 1 medium yellow squash
- 2 garlic cloves
- 1 tbsp olive oil
- 1 tbsp lime juice
- flour tortillas
- fresh tomatoes (I used yellow and red)
- grated cheddar cheese
- sour cream (optional)
- Rinse lentils. Combine lentils, 1 cup water and 2 tsp of taco seasoning in a small saucepan. Bring to a boil, then reduce heat and simmer until tender and water is absorbed (about 30-40 minutes).
- Wash squash. Slice squash into 1/4 inch thick pieces. Then cut slices into quarters or sixths, depending on the diameter of your squash. Try to make uniform, bite-sized pieces. Mince the garlic cloves. Chop the tomatoes into 1/2 inch pieces.
- When lentils only need a few more minutes to cook, begin this step. In a large, non-stick skillet, heat olive oil over medium heat. Add garlic and saute until just golden (less than a minute). Add the squash, separating the pieces as you do so. Saute until barely tender, stirring frequently (about five minutes). Meanwhile, combine 1 tbsp water and lime juice with remaining taco seasoning. When squash is almost done, add the lime juice mix to the saute pan.
- Heat the tortillas either in a skillet or covered in the microwave. For each burrito, place one tortilla on a plate. Spread some of the lentil mixture in the middle. Top with squash, cheese, tomatoes, salsa and sour cream. Roll up and dive in.