Sweet Potato Burritos
User Reviews
5
Sweet Potato Burritos
Description
The recipe begins by gently sautéing minced garlic and diced onion in vegetable oil until translucent, then adding grated sweet potato and seasoning it with chili powder, cumin, cayenne, salt, and pepper. Cooking until the sweet potato softens results in a tender filling with mild heat from spices. This mixture is spooned onto flour tortillas along with slices of ripe avocado and diced tomato, then wrapped into burritos.
The combination of warm, spiced sweet potato and fresh produce creates a balance of softness and freshness, with subtle earthy and spicy notes. Alternatives such as roasted sweet potato chunks or mashed sweet potato can change the texture from tender-shredded to creamy or caramelized, according to preference.
These burritos can be consumed as-is or turned into crispy quesadillas by adding vegan cheese or cream cheese and pan-frying or baking to create golden edges, adding a crunchy contrast.
The recipe offers flexibility in preparation and texture, allowing for customization based on available ingredients or desired mouthfeel, suitable for a plant-based meal.
Ingredients
- 1 tablespoon vegetable oil or ¼ cup of water
- 2 garlic minced, cloves
- ½ onion diced, or yellow or red onion
- 4 cups sweet potato washed and grated
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- Pinch cayenne pepper
- salt to taste
- black 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.
Notes
- Roasting sweet potato chunks instead of shredding adds a caramelized texture.
- Using mashed sweet potato produces a creamy burrito filling.
- Add vegan cheese or cream cheese to the filling and pan-fry or bake for a crispy quesadilla variation.
- To crisp the burritos, pan-fry for 1 to 2 minutes per side or use a panini press or oven at 350°F (180°C) for 10-12 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4burritos
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Sodium | 321mg | 13% |
| Potassium | 900mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 19499IU | 390% |
| Vitamin C | 16mg | 18% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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