Autumn Squash and Lentil Burritos with Feta and Lime Yogurt

Autumnal burritos with spicy Hokkaido squash, lentils and spinach, finished with feta and lime yogurt. The filling can be cooked ahead, and the tightly rolled burritos keep in the fridge for up to three days. Suitable for reheating in a pan or cold to take along.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 800 g Hokkaido squash
• 2 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tsp cumin, ground
• 0.5 tsp chili powder
• salt
• pepper
• 1 pc red onion
• 2 pc garlic cloves
• 1 pc red bell pepper
• 2 tbsp tomato paste
• 1 can chopped tomatoes, canned
• 1 can kidney beans, canned (drained)
• 1 can lentils, cooked, canned (drained)
• 200 g baby spinach
• 8 pc wheat tortillas
• 150 g feta
• 150 g plain yogurt
• 1 pc lime
• 1 bunch coriander

Method

1. Preheat the oven to 200 °C, top and bottom heat. Deseed the squash and cut into cubes of about 2 cm; the skin can stay on. Toss the cubes with 1 tbsp olive oil, paprika powder, cumin, chili powder, salt and pepper, spread on a baking sheet and roast for about 25 minutes until soft.
2. Finely dice the onion, garlic and bell pepper. Heat the remaining olive oil in a large pan and fry the onion, garlic and bell pepper in it for about 5 minutes. Add the tomato paste and toast for 1 minute.
3. Add the chopped tomatoes, kidney beans and lentils and simmer the mixture over medium heat for about 10 minutes. Season with salt and pepper. Stir in the spinach until it wilts, then remove the pan from the heat.
4. Mix the yogurt with the zest and juice of half a lime and a pinch of salt. Wash the coriander, roughly chop the leaves and crumble the feta.
5. Warm the tortillas briefly in a dry pan or the microwave. Place some of the filling with squash and feta in the middle of each tortilla, top with the yogurt, sprinkle the coriander over it, fold in the sides and then roll up tightly.
6. Wrap the burritos individually in cling film or aluminum foil and store in the fridge for up to three days. To reheat, unwrap and fry in a non-stick pan over medium heat on all sides for a few minutes until crisp.