Sweet Potato Burritos2012-04-18
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
From the author, Toni Okamoto: My friend Michelle Salemi shared this sweet potato burritos recipe with me years ago. She originally made it as a filling for quesadillas, but since I no longer eat cheese, I decided to turn it into a burrito. If you’re into Daiya cheese, that might be pretty tasty, too.
Equipment used in this recipe:
From Plant-Based on a Budget:
Burritos have become some sort of a universal language. Everywhere you go, you’ll always find a delicious burrito option and people who swear by them. Not only they are insanely delicious, but they can be prepared in so many different ways! From the classic bean and rice burrito to these amazing sweet potato burritos! I just can’t get enough.
The secret ingredient for this special burrito is the sweet potato, but the key is … to grate it. The fine slices of sweet potato caramelize while cooking and bring out the sweetness even more, while the spices give it a kick! You could also replace the sweet potato for grated butternut squash but they might not get as tender.
Grating veggies always makes them taste better and fit into dishes they might not normally fit into. Give it a try! You can grate a cucumber and add it to your salads or grate some beetroot and add it to your favorite buddha bowls! It’s a great idea to add more veggies to your diet. Grate any veggies and add them to your favorite bean burger recipe for an extra punch of nutrients!
Perfect Lunch On the Go!
This sweet potato burritos would be a great option for a quick lunch on the go! Just prepare the filling the night before and assemble your burrito in the morning before heading out! Don’t forget to add a squeeze of lemon to the avocado to prevent it from getting brown!
- 1 tablespoon of vegetable oil (or ¼ cup of water)
- 2 garlic cloves, minced
- 1/2 of a yellow or red or white onion, diced
- 4 cups sweet potato, washed and grated
- 1 teaspoon of chili powder
- 1 tablespoon of ground cumin
- Pinch of cayenne powder
- Salt and pepper, to taste
- 4 flour tortillas
- 1 large avocado, pitted and sliced
- 1 large tomato, diced
- Lettuce, for garnish (optional)
In a medium-size pan over medium-high heat, saute the onion and garlic in vegetable oil (or water, if using) until the onion becomes translucent and tender, about 4 to 5 minutes.
Add the grated sweet potato, chili powder, cumin, and cayenne and let cook for about 10 minutes, stirring frequently to avoid sticking. When the sweet potato is tender, add salt and pepper and remove from heat.
Add 1/4 filling to each tortilla, then add avocado and tomato and wrap it up.
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