Warm, filling and a lot different than most expect a sweet potato burrito to be – usually it is heavy on the “Mexican spices” and black beans, but not this one! The recipe is vegan friendly although for the guys I added some queso fresco cheese last night so ours were vegetarian.
Sweet Potato Burritos
- 1½ lb. sweet potatoes (3 – 4)
- ¼ cup extra virgin olive oil
- 2 Tbsp red vinegar
- 1 tsp Dijon mustard
- 1 Tbsp extra virgin olive oil
- 1 red onion, peeled and chopped
- 1 cup bell pepper strips (frozen is fine)
- ½ cup cilantro leaves (discard stems), finely chopped
- ¼ cup dried cranberries
- ¼ tsp ground black pepper
- Whole grain tortillas
Preheat the oven to 375°. Scrub the potatoes and pierce them with a knife. Place on a baking sheet and bake for 1 to 1 hours, or until tender to the touch (depends on the thickness of your potatoes).
Whisk the oil, lemon juice and mustard in a bowl, set aside.
Scoop out the baked potatoes into a large bowl, mash smooth and stir in the cranberries.
Heat the last Tablespoon of oil in a large non-stick skillet over medium-high heat, add in the onion and bell peppers, cook until tender and turning golden. Turn to medium-low and add in the sweet potatoes, stirring in and then the dressing. Heat through and divide between the tortillas, rolling up burrito style.
Makes 3 to 4.