Burrito w/ Sweet Potatoes, Mesclun, & Avocados
This refreshing garden burrito combines homegrown mesclun, or lettuce of choice, with sweet potatoes and avocado. Add a dollop of hot sauce for a little bit of a kick and this refreshing summertime burrito. It's a great recipe to mix and match whatever produce you have on hand. Whether that's from your own garden, local farmer's market, or anything else that you have in your fruit and vegetable bowls.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
- 1/2 sweet potato diced
- splash olive oil
- dash salt
- dash pepper
- 3/4 c. mesclun (or lettuce of choice)
- 2 tbsp. avocado diced
- 1 tortilla
- splash water
- dollop hot sauce (optional)
Instructions
Cook Sweet Potato
- Preheat a skillet on medium with a splash of olive oil.I use a cast iron skillet and don't need a lot of oil. Particularly because sweet potatoes don't absorb as much oil as other types of potatoes do. If you're using another type of skillet, you might need more oil. I like to start with a very thin layer, just enough to cover the skillet, and then add more as needed while cooking.
- Meanwhile, dice the sweet potato.I cut the sweet potatoes into 6 slices, like a pizza. This is how I end up with triangles. But you can chop them however you like.
- Add to skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned. Making sure to stir frequently.If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
- Once cooked, add salt and pepper to taste and set aside.
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 sweet potato and fold the burrito. Wrap it slightly less tightly than you ordinarily would in order to leave room for the lettuce later on.
- 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.
- Heat the stove to medium. This is about a 4 on my stove. Cook for 4-6 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.
- Carefully unwrap the burrito slightly and place the lettuce and avocado inside. Serve immediately.
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!