These sweet potato burritos are loaded with fiber and flavor, easy to adapt, and ready in just 30 minutes, perfect as a satisfying, budget-friendly lunch or dinner!
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
Adjust the texture: You could use roasted sweet potato chunks instead of shredded potato. However, that changes the texture and adds more crispy caramelization. Alternatively, use mashed sweet potato for a super creamy texture.
Turn into plant-based quesadillas: Add a little vegan cheese or vegan cream cheese to the sweet potato filling as a binder and turn them into delicious plant-based quesadillas.
For a crispy vegan burrito: Either pan-fry in a dry pan for 1-2 minutes per side, use a panini press, or bake for about 10-12 minutes at 350F/180C.