Burrito w/ Sweet Potato, Tamari, & Tahini Quinoa
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.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Tahini Quinoa
- 1 sweet potato diced
- 1/4 red onion diced
- 1 tsp. ginger minced
- 2 cloves garlic minced
- 1 tbsp. tahini
- 1/4 c. tamari
- 1/4 c. white rice vinegar
- 1 c. quinoa
- 3 c. water
Burrito
- 1/3 c. tahini quinoa
- 1 tortilla shell
- dollop water
- dollop Greek yogurt (or sour cream, optional)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- Cook Quinoa 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!