Cheesy squash and potato burritos

 

Recipe : Squash and potato burritos

2 potatoes, peeled and cut into chunks

1 small squash, cut in half and seeded

1 onion, peeled and cut into quarters

1 tbsp olive oil

salt and pepper

a handful of kale

1 tbsp black pitted olives

1 tbsp harissa paste

juice of one lemon

a little salt and freshly ground black pepper

4 tortillas

1 cup grated cheese

sour cream and hot sauce to serve

Preheat the oven to 400oF and place the  potato, squash and onion onto a baking dish. Drizzle with the oil and season with the salt and pepper. Bake for around 40 - 50 minutes or until everything is soft. Remove and allow to cool. Remove the squash flesh from the skin and leave in fairly large chunks to match the potato.

 

Transfer the squash, potato, onion and 2 tsp oil to a pan set over medium heat and add the kale, olives, harissa and lemon juice. Fry gently, stirring frequently until the kale has wilted. Taste and adjust seasoning if you like. 

 

Lay each tortilla out on a clean, flat surface and place a quarter of the filling in a line down the middle. Sprinkle with about an eighth of the cheese. Roll up and repeat with the other tortillas.

Place the burritos carefully onto a baking tray, ensuring that the join is at the bottom and sprinkle the remaining cheese over the top evenly. Grill, (broil) under high heat until the edges of the tortillas are crisp and brown and the cheese is melted. Serve with the sour cream and hot sauce and enjoy.