The Burrito Buddy - too small to be a burrito and too large to be a taco - is back! This time, it’s packed with hearty, autumn-inspired ingredients. The roasted kabocha squash (also known as Japanese pumpkin) provides a creamy, satisfying texture without the use of any dairy. The inclusion of greens and black-eyed peas would make this a perfect dish for New Year’s Day, too.
First, you will need to roast a kabocha squash. Don’t worry; cutting it is the only hard part.
How to roast a kabocha squash:
Preheat oven to 400F. Line a cookie sheet or casserole dish with parchment paper.
Carefully cut the stem off the top of the squash, and then (taking advantage of the exposed bit on top) cut the squash in half. Scoop out the seeds (bonus: they can be toasted and eaten!) and innards. Place the halves, cut-side down, and bake for 40 minutes, or until a knife can easily pierce the skin and flesh. Set aside until cool enough to handle.
How simple was that? Cut it up, store it in the fridge, and you have kabocha squash to eat off for a week! I think it’s a delicious snack or side on its own, warmed up and sprinkled with seasoning… Hence why I only had room for one of these Burrito Buddies; snacking while cooking is my downfall.
Now, for the Burrito Buddy recipe!
- 1 medium whole-wheat tortilla, warmed (in the oven or a dry pan, until pliable)
- 1 c chopped, rinsed kale
- 1/3 c cooked black-eyed peas
- 1/3 c chopped, roasted kabocha squash
- Taco seasoning or savory seasoned salt (I used Lawry’s)
- 1/4 tsp high-heat (i.e. canola) oil
- Salsa for serving
Heat your oil in a nonstick skillet over medium-high heat. Place the kale in the pan and, stirring periodically, cook for about two minutes. Cover with the lid of a pot and let cook for another 3-4 minutes, or until the kale is flushed bright green and tender (but not overcooked); ideally, the edges should be browned and crispy, kale-chip-style.
Add your kabocha squash and black-eyed peas to the pan. Warm through, and season all ingredients generously. Place all ingredients in your tortilla, add salsa to taste, and devour immediately.