If I'm looking for a simple dish to make that can last for a few meals, I often turn to burritos. Now that summer is here and vegetables are fresh and crunchy, there's almost no need to even cook your ingredients before you put them together. With the varied selection this time of year brings, you can also mix up your choices to match your mood.
This is a squash-infused take on my favorite burritos, with most of the items diced while fresh and tossed in the tortillas. Since the squash (both yellow and zucchini) can be a bit chewier than the onions and peppers, I decided to cook them in a skillet for a short period of time to soften them up. Replacing the lettuce with sprouts adds a noticeable crunch, as well as changes the flavor to better match the other items.
Package of tortillas (I used spinach tortillas)
2 cups of whole grain brown rice
1 large zucchini
1 large yellow squash
1 medium white onion
1 red bell pepper
1 greed bell pepper
1 medium tomato
1 can of beans (black or pinto)
1 handful of sprouts
2 tbsp lime juice
2 tbsp cilantro leaves
Salsa or topping of choice
1) Combine rice and 3 cups of water in a large pot.
2) Bring to a boil, reduce heat and let simmer for 20 minutes
3) While rice is cooking, cut squash in quarters lengthwise, then cut into 1/2 inch pieces
4) Add squash and 1/4 cup water to large skillet on medium heat
5) Cook until water evaporates, remove from heat
6) While squash are cooking, dice peppers, onions, and tomato
7) Drain beans, set aside
8) When rice is finished cooking, drain then mix with lime juice and cilantro in a large bowl
9) Build your burritos!