Summer Squash and Lentil Burritos

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.

 burrito

Cooking time: 45 minutes, or if lentils are made in advance, 15-20 minutes

Servings: 8-9 burritos, or about 4 servings

Ingredients:

  • 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)
  • salsa
  • grated cheddar cheese
  • sour cream (optional)
  1. 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).
  2. 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.
  3. 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.
  4. 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.
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2 Comments »

  1. […] Burritos with Winter Vegetables: Same recipe for the most part, but I roasted some cauliflower, red onion and sweet potato in a 425 oven until […]

  2. PLELVEMOG said

    Wow enjoyed reading your post. I added your feed to my reader!

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