Burritos are probably my favourite food. Also french fries. But burritos. They’re perfect because you can really fill them with whatever you like and they will always taste delicious. They’re a great way to use leftovers, which is what happened with this recipe. It was originally inspired by a Pinterest post where they filled the burritos with black beans (and another where they used sweet potatoes and black beans). I came home and looked around and… well this one worked! Also I guess this isn’t a burrito but hat’s what I am calling it.
Burrito filling (seriously, just use whatever you want. This tasted really good though).
– roasted butternut squash (leftover from the ravioli adventure)
– 1 can red kidney beans, drained
– chopped jalapeño (as spicy as you like it)
– chopped spinach (spinach = iron so chop that baby in!)
– cilantro, chopped
– lemon juice (this was a mistake – I meant to put this in the salad and wasn’t paying attention. But you can really taste it and it was a good addition so you should add it!)
– avocado (I used a whole avocado, but I sliced it into small pieces before I mixed it in with the rest of the ingredients
– cheese. I used havarti because my cheese selection is lacking right now but you can use whatever.
– tortilla shells. Soft corn shells worked the best but I ran out and used rice shells and those worked too.
In a big bowl, mix together everything except for the tortilla shells.
In a frying pan, heat up oil and put in 1 tortilla shell at a time. Let the tortilla cook for about 2 minutes and then add in the filling to half the shell. Let it fry up for another minute or so and then push half the shell over to cover the filling. Flip the tortilla (points if you don’t lose any filling) and let cook on the other side for about 3 minutes. Serve warm and with a good steak knife if you’re using gluten-free tortilla shells because those get crispy!