I have maybe made this recipe more than anything else in the last year. It's hands down one of my favorite things to eat. The sweet potato replaces rice in a more typical burrito flawlessly. And has a more complex flavor profile with bitter and nutty undertones. I tend to give it a little bit more of a kick with tahini, tamari, and rice vinegar.
I'm definitely mixing culinary genres here. But sometimes there's nothing better than a Japanese-inspired quinoa in a Tex-Mex burrito covered in Greek yogurt and hot sauce!
You can't judge what tastes good, though. And I for one am never disappointed by tahini burritos. The tahini plays up the nut aspect with a pop of sesame.
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Variations of Tahini Burrito
Tahini, tamari, and rice vinegar might be more commonly used in Asian cuisine. Although I am not-so-secretly a big fan of mixing and matching cooking styles. I hate to call this "fusion," because I feel like that's a dirty word in the culinary field. But it may in fact be more adapt of a monicker for when I'm blending flavor profiles and bits and pieces of scattered recipes throughout the globe. So, this is a little bit Japanese, a little bit Latin American, and a little bit old fashioned Tex Mex. Said with as much humor and whimsy as I can muster for dishes that are absolutely fantastic and well worth the ridiculous monickers!
This tahini burrito combines sweet potatoes, red onions, ginger, garlic, tahini, tamari, and rice vinegar for a Japanese-inspired fusion. It's hands down one of my favorite burritos recipes that I make time and time again. Quinoa is so easy to have on hand. It gives a fun, slightly bitter taste that balances out exquisitely with the natural sugar of sweet potatoes, the acidity of rice vinegar, and the umami of tamari.
CookQuinoa w/ Sweet Potatoes, Tahini, & Tamari. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with sour cream to personal preference.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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