Burrito w/ Squash Macaroni & Cheese

Macaroni and cheese inside of a burrito might not be the most typical of things
ever. But it's almost reminiscent of deep fried mac & cheese. Only, with a
lightly fried tortilla, instead of breaded and dunked in a deep fryer. Not that
that wouldn't be another way to utilize leftovers. But breading things is kind
of a pain and I don't personally have an at home deep fryer. More power to you
if you do! (Although I highly don't recommend it. Not because at home fried food
isn't great, but because having that much oil on the countertop is an accident
waiting to happen!) Nevertheless, macaroni and cheese in a burrito is a
surprisingly nostalgic flavor profile that goes incredibly well with avocado dip
and hot sauce.

Servings: 1 serving

Author:

Cook Time
15 minutes

Total Time
15 minutes

Course:

Main Course

Cuisine:

American Mexican

Instructions

1 Roasting a typical Pie Pumpkin or Butternut Squash
[https://catfishoutofwater.com/the-fundamentals-of-how-to-roast-pumpkins-squash-other-gourds/]
takes about 45-90 minutes, depending on the size. Ambercup squash
[https://catfishoutofwater.com/roasted-ambercup-squash/] are so much denser,
though, that you're looking at about an hour and a half to two hours, plus
another 20-30 minutes to let the squash cool before puréeing. Both the roasted
squash and the quinoa are great components to make ahead of time!
2 I used Macaroni & Cheese w/ Ambercup Squash
[https://catfishoutofwater.com/macaroni-cheese-w-greek-yogurt-ambercup-squash/]
in this recipe. It takes about 2 hours to roast the squash and another hour to
make the macaroni. This is a great way to utilize leftovers that you already
have, since I wouldn't necessarily start out by spending 3 hours making macaroni
and cheese only to wrap it in a tortilla! Although it is absolutely delicious
that way and a great way to reheat it without the oils in the cheese separating.
3 I also topped this burrito
withhttps://catfishoutofwater.com/avocado-dip-w-greek-yogurt-walnuts-lime/
Potluck Avocado Dip w/ Lemons, Limes, & Walnuts
[https://catfishoutofwater.com/potluck-avocado-dip-w-lemons-limes-walnuts/].
https://catfishoutofwater.com/vermicelli-salad-w-cucumber-tofu/This is my new
favorite sour cream substitute. It's kind of a mix between hummus and guacamole
and works fantastically well in a wide range of burritos.
4 Preheat the pan on medium-high. If you aren't using cast iron, make sure to
lightly oil the pan to prevent sticking.
5 Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6
minutes, or until the bottom begins to brown.
6 Remove the tortilla from heat and turn the stove off. Add toppings and fold the
burrito.
7 Turn the stove back up to medium and add the tortilla to the skillet
immediately, before it preheats. Cook for about 4 minutes, or until the bottom
begins to brown. Rotate until all sides are cooked.

The first side will likely take longer to cook than the subsequent sides, which
may toast in as little as 2 minutes. Adjust the temperature if it's cooking too
quickly and burning or too slowly and cracking.
8 Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because
it's oftentimes healthier than sour cream and this new avocado dip that I'm
obsessed with is fantastic. Omit or substitute with a vegan alternative for an
entirely animal-product free recipe.
9 Serve immediately. You can reheat burritos by lightly wetting them and
reheating, but they are never quite the same as they are fresh!

Burrito w/ Squash Macaroni & Cheese

Course:

Cuisine:

🧂 Ingredients

Instructions

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