Sweet Potato Burritos
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 She originally made it as a filling for quesadillas, but since I no longer eat cheese, I decided to turn it into a burrito.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.
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 are they insanely delicious, but they can be prepared in so many different ways! From the classic bean and rice burrito to this amazing sweet potato burrito! I just can’t get enough.
Grate Away!
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 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.
Perfect Lunch On the Go!
This sweet potato burrito 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!
Give these easy sweet potato burritos a try today!
The Ingredients and Substitutes
- Vegetable Oil: 1 tablespoon (can substitute ¼ cup water)
- Garlic: 2 cloves (minced)
- Onion: ½ cup diced (red or white onion)
- Sweet Potato: 4 cups (washed and grated)
- Chili Powder: 1 teaspoon
- Cumin: 1 tablespoon (ground)
- Cayenne Powder: just a pinch
- Salt & Pepper: to taste
- Flour tortillas: 4
- Avocado: 1 large (pitted and sliced)
- Tomato: 1 large (diced)
- Lettuce: for garnish (optional)
How to Make Sweet Potato Burritos
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Saute the onion and garlic in vegetable oil in a medium-size pan over medium-high heat, 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.
- Stir frequently to avoid sticking.
- Add salt and pepper and remove from heat when the sweet potato is tender.
- Add ¼ of the filling to each tortilla, then add avocado and tomato and wrap it up. Enjoy!
Tips for Wrapping a Burrito
Follow these tips to help you wrap up the perfect burrito!
- Warm up the flour tortilla.
- Add filling to the center of the wrap. (don’t overfill it or it will be hard to close)
- Add whatever extra topping you want.
- Fold the two ends over the filling.
- Fold in the top and bottom to completely close in the fillings.
- Flip the burrito over and press down firmly so the folds stay in place.
FAQs
What should I serve with these sweet potato burritos?
These burritos go great with chopped green onions, guacamole, or salsa! You can even top them with Creamy Tomatillo Avocado Salsa Verde.
Can I freeze the sweet potato burritos?
Yes, you can freeze them. Make sure to wrap them up tightly and store in the freezer for up to 3 months.
How many sweet potatoes are needed for one cup?
It typically takes 1.25 medium sweet potatoes to obtain 1 cup of shredded potato.
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Photos by Alfonso Revilla
Sweet Potato Burritos
Equipment
- measuring cup
Ingredients
- 1 tablespoon of vegetable oil or ¼ cup of water
- 2 garlic cloves minced
- ½ 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)
Instructions
- In a medium-size pan over medium-high heat, saute the onion and garlic in vegetable oil 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 ¼ filling to each tortilla, then add avocado and tomato and wrap it up.
Video
Notes
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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