Potato and Squash Burrito
Flour tortillas come in a variety of flavors and can be filled with endless ingredients. Here we combine leftover mashed potatoes with cooked yellow squash, cheese, and salsa for an interesting, flavorful meal. Originally served as part of: Repeated Leftovers.
- Sweet Potato and Bean Burrito (June 13, 2005)
- Black Bean Burritos (January 4, 2002)
Ingredients
- 3 small yellow, from farmers' market squash
- ½ large beefsteak tomato (diced)
- salt & pepper
- 2 8-inch red chile flour tortillas
- ½ cup leftover, smashed red skin mashed potatoes
- ¼ cup yellow cheddar cheese (freshly grated)
- 8 slices jarred, hot pickled, sliced jalapeño (drained)
- store-bought, chipotle salsa
Instructions
We start by cooking the baby yellow squash. We rinse and pat dry and slice the ends off. We cut each squash into chunks (we have ¾ cup or so) and place in a microwave safe bowl with half a tablespoon of water. We cover with plastic wrap and cook in the microwave on the "Fresh Vegetables" setting. When cooked, we carefully remove the plastic wrap and stir in the tomatoes. We add some salt and pepper to taste.
One at a time, we prepare the burritos. We lay out a tortilla on a microwave-safe dinner plate and put half of the potatoes in the middle. We top with a quarter of the cheese and then some of the vegetable mixture—not quite half, since we do not want the burritos too filled. We spoon out the tomato and yellow squash, leaving the liquid behind in the bowl. We top with another quarter of the cheese and half of the pickled jalapeño slices. We place in the microwave, uncovered, for a minute to heat the ingredients and melt the cheese. Carefully, we roll up. We repeat on the second dinner plate with the other burrito.
We serve with salsa, reserving any leftover filling for another use.
Ingredients
- 3 small yellow squash (cut in chunks, about ¾ cup)
- ½ large beefsteak tomato (diced)
- salt and pepper
- 2 8-inch red chile flour tortillas
- ½ cup leftover smashed red potatoes
- ¼ cup yellow cheddar (freshly grated)
- 8 slices jarred pickled jalapeño (drained)
- chipotle salsa
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Microwave the squash with ½ tablespoon of water, covered, on the fresh vegetables setting until tender. Carefully uncover, stir in the tomato, and season.
Kid job
For each burrito, lay a tortilla on a microwave-safe plate. Put half the potatoes in the middle, then a quarter of the cheese, some of the squash (leave the liquid behind), another quarter of the cheese and half the jalapeños.
Microwave uncovered 1 minute to melt the cheese, then carefully roll up. Serve with salsa.