Thursday, August 20, 2009

Summer Squash Burritos

summer squash burritos

I admit that the only reason I planted zucchini was because they seemed guaranteed to succeed. As much as everything else in my first year don't-have-a-clue-what-I'm-doing garden could potentially fail, I knew that zucchini would probably make it. And while I have yet to encounter the zucchini craziness that other gardeners describe, I can happily say that yes, they are growing, and yes, I have harvested them. So I say, Booyah! And that is not a word one throws around willy nilly.

Once the zucchini has been harvested, one faces the eternal question of "what can I do with all this zucchini?" What indeed? These burritos were a quick, tasty dinner one night when I was facing garden zucchini, pattypan squash from the farmer's market, and a bunch of leftover salsa from the Man of Science's ambitious Tuesday night meal. I threw the black beans in for protein and voila! Yet another use for zucchini was born.

my first three zucchini

Summer Squash Burritos

2 tbsp olive oil
1 tsp chili powder
2 cloves of garlic, chopped small
2 shallots, chopped
3 medium sized pattypan squash, diced.
3 small zucchini, diced
2 cups cooked or canned black beans
juice of 1/2 a lemon
4 tbsp salsa
salt and pepper to taste
tortilla for wrapping
cilantro and more salsa for garnish

Heat olive oil over medium high heat, add chili powder.

Add shallots and garlic saute until tender.

Reduce heat to medium, add squash and zucchini, cover, let cook for three to five minutes, depending how tender you want your veggies.

Uncover, stir in beans, lemon juice, salsa, and season with salt and pepper.

Wrap in a tortilla and bake in a 350 degree oven for five minutes, or until edges are brown.

Serve with fresh cilantro and more salsa.

burritos in progress

Some Notes:

-If you are fortunate enough to live in a place where decent vegan cheese is readily available, then some fakey cheese would probably be an excellent addition to these. I melted some jalapeno Havarti on the Man of Science's burritos and he pronounced them delicious.

-I have been eating entirely vegan for a week and a half and I think it's going to continue. I don't know why I was surprised by how much better I feel when I avoid dairy. I also find it much easier to be completely one way or another because it requires fewer tiny decisions on a daily basis. So perhaps I am vegan because I am lazy. Ha! In all seriousness, my morning running has become much easier this week and I have felt happier and more alert.

-I wrote this entire post while listening to Yo La Tengo's album And Then Nothing Turned Itself Inside Out. I forgot how lovely this record is. Yo La Tengo on the record player and a summer night and some sleepy dogs equals a wonderful.

J.

9 comments:

The Voracious Vegan said...

WOW! Great photo, you plated that meal beautiful. I love the way these burritos sound, you put so much delicious ingredients in there!

Zucchini is such a great thing to have an overabundance of. You can use it to make 2 of my favorite things: raw zucchini pasta with cilantro pesto on top, or just a quick and simple stirfy. When I saute my zucchini I like lots of fresh cracked black pepper on top.

T said...

Hurrah for being a lazy vegan! I feel the same way sometimes...


Those burritos look great. I'm always looking for new things to stuff in a tortilla. :)

russell said...

I too had a 'what to do with zucchini' moment when they showed up in my box o' vegetables. I ended up making zucchini fritters. Delicious!

sweetpea said...

Do you need to peel pattypan squash first?

Lynn said...

We're sort of "forced" vegans because our son is allergic to milk, eggs, and nuts (and my husband was a vegetarian already). I'm finding your recipes are fantastic -- easy and the kids might possibly even try them! This one looks like a winner, it's going on the meal list.

Jennyjen said...

These look sooo tasty! I LOVE zucchini & squash. I haven't used them in a burrito before--excellent idea!!

Lynette said...

Love your blog! May I make a request? If you could please indicate how many servings the recipe yields, that would be very helpful. I never know if I can feed two, or my family of four!

thanks!

J. said...

Hi Lynette,

Great suggestion! It never occurred to me before, but I can certainly do that from now on.

In general, most of the recipes I make yield enough for two adults with some leftovers for lunch the next day.

J.

J. said...

Oh and Sweetpea! I forgot to answer, no you don't have to peel them. They are like zucchini in texture.