EEE Cooks: Potato and Squash Burrito (Recipe)

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.

Servings and Times

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Tools and Appliances

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Ingredients

3 small yellow, from farmers' market squash

½ large beefsteak tomato

salt & pepper

2 8-inch red chile flour tortillas

½ cup leftover, smashed red skin mashed potatoes

¼ cup yellow cheddar cheese

8 slices jarred, hot pickled, sliced jalapeño

store-bought, chipotle salsa

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.