Veggie Burritos with Whole Wheat Crepes

When it comes to dinner, we are happiest making something unique and healthy, but also quick and easy. One-dish meals are always a great solution. But they aren’t always the healthiest. The first thing to come to mind are pasta bakes and other quick dishes that sometimes come up short on proteins, veggies and whole grains. Crepe burritos are a deliciously healthy exception and make for a great alternative to one-dish pasta bakes.  They are full of veggies & whole grains and take a relatively short time to prepare.

More often than not, take-out burritos are FULL of hidden calories.  Even the store-bought tortillas that you can get for homemade burritos are full of low-nutrient, high-calories ingredients. But these crepe burritos are made with whole wheat and rye flour crepes, stuffed with veggies and kabocha squash, and then baked in the oven to be served warm. They make for an easy one-dish dinner.  And if you have crepe batter leftover, it will keep in the fridge for 3-4 days, allowing you to make breakfast one morning or another burrito dinner with different fillings.

Steps:

1. To make the crepe batter, measure out flour into a bowl. Use a fork to stir in eggs until the mixture becomes raggedy. Gradually stir in water. If the batter seems too thin, don’t worry, it will thicken during the rest period. After the batter has reached a smooth consistency, let rest for 30 minutes, uncovered. While the batter is resting, prepare and bake your squash.
2. Preheat the oven to 425 degrees. Chop the squash into bite-sized cubes, skin removed. In a 13×9 baking dish, combine the squash, onion and a drizzle of olive oil. Bake in the oven uncovered for 35-45 minutes, or until the squash is cooked all the way through. Mix with a spatula at about the halfway point.
3. After 30 minutes, stir your crepe batter again before using. It should have thickened and if it has become too thick, add a few tablespoons of water, one at a time to reach a thinner consistency, similar to heavy cream.
4. Cook the crepes in an 8-inch nonstick or well-seasoned skillet over medium heat. Rub the pan with a little olive oil and enough batter to create a thin coating. While pouring, rotate the pan so the batter spreads out and is the same thickness throughout. It is important to do this quickly and to get the crepe as thin as possible The first one is always the hardest, but you will get the hang of it! Cook for a few minutes until the crepe is browned and begins to bubble, then flip and brown the second side. Place cooked crepes on a dinner plate and keep covered with clean dish towel to stay warm.
5. Once the crepes have been made. Prepare the veggie filling. In a cast iron skillet add a dash of olive oil on medium heat. Add a your kale, peppers, cabbage and corn to the skillet. Cook on medium-low heat until the kale is chewable and peppers are soft, about 5 – 7 minutes.
6. In a side saucepan, heat up your choice of beans, I prefer pinto. This will take 3 minutes tops. Once they are warm, remove them from the heat and cover to avoid dryness.
7. Once the squash is done cooking, fill each crepe to your liking. I like to add the kale/pepper/corn/cabbage mix first, then my pinto beans and kabocha squash. Wrap like you would a burrito and place in a 13×9 pyrex baking dish (you can use the same one you used for the squash.) Continue filling process for each burrito that you plan to make. Placing them right next to one another in the baking dish.
8. Drizzle the top with red chili sauce and sprinkle with feta or a cheese of your liking (optional). The oven should still be warm from the squash, reduce heat to 325 and heat until warmed all the way through and cheese has melted, about 10 minutes. Serve warm with a mashed avocado or a dollop of Greek yogurt.

Serves 4 – 6.

Adapted from Heidi Swanson’s cookbook: Super Natural Every Day.

Kitchen Tip :  You can make this dish every week if you want and just change the fillings in order to mix it up. This is a vegetarian version, but feel free to create your own fillings, just make sure the veggies and proteins are the focus and the cheese is more of an accompaniment. I would stay clear of sour creams, store-bought salsas and guacamole. They tend to be high in sugar and salt. As with everything, make sure your proportions and fillings are well balanced and have fun with it!