I love a good portable snack.
The first time I had a burrito proper was in San Francisco. My friends dragged me and my jetlag to The Mission, to the wonderful Puerto Alegre, where I did not understand the menu and ordered a cheese burrito. Which, for those not in the know, is basically a burrito with an actual block of melting cheese inside, topped with more melting cheese on the outside.
It was great (though the one thing I never got over after that trip is the red mole chilaquiles I had a few mornings after), but I couldn’t really handle more than two bites (see also, the Chicago deep dish pizza debacle a few years prior to this). The doggy bag I took home that night could’ve easily lasted me the entire trip, were it not for my desire to Eat More Things.
This burrito is killer too, but it won’t require you to have a good long lay-down after. I found it in Lucky Peach’s Power Vegetables. It’s filling minus the lay-down, and perfect for road trips once you’ve figured out how to wrap it.
Sweet Potato Burrito
- 1 c plain rice cooked
- 2 large tortillas of choice
- 2 tbsp sour cream optional
- 1/2 c shredded cheese optional
- 1 c black or kidney beans from a tin, rinsed
- 1/2 avocado thinly sliced or cubed
- pickled and sliced jalapeños to taste
For the sweet potato
- 1 large sweet potato cubed
- 1 tbsp neutral oil I use sunflower
- 1/2 tsp cumin powder
- 1/2 tsp ground coriander
- 1/2 tsp chili powder
- salt and pepper to taste
For the pico de gallo
- 3 large tomatoes de-seeded and finely chopped
- 1 small shallot finely chopped, rinsed in cold water post-chop
- juice of one lime
- 1 bunch coriander finely chopped, stems included
To make the sweet potato
- Preheat your oven at 200 C/ 400 F and line a baking sheet with parchment.
- Mix your cubed sweet potato with the oil and spices. Spread onto the parchment paper in a single layer. Bake for 30 minutes, giving them a toss at the halfway mark.
- Note: your cubes should be about half a centimeter (2 inches) in width and length, but they don't have to be perfect. You can peel your potatoes if you want, I don't because I'm lazy.
Make your pico de gallo
- Mix together the chopped tomatoes, shallot, coriander and lime in a bowl. That's it. That's the recipe.
- I like to de-seed my tomatoes because Dutch tomatoes tend to be quite watery and your pico loses a lot of flavor if you leave in the seeds. If you have good quality tomatoes this should be a non-issue.
Assemble your burrito
- Place your tortilla on a flat surface. Be sure to have a square of tinfoil at the ready next to your tortilla.
- Place a layer of half of the rice in the center of your tortilla, then a layer of half of the beans, the sweet potato, the avocado, the pico and finally, if using, the jalapenos, cheese and sour cream.
- Fold in the two narrowest opposing sides and fold the widest side over the top of these opposing sides and the contents of your burrito.
- Give it a little tug and tuck to really tighten up your filling and roll up your burrito tightly before wrapping it into the tinfoil tightly.
- If these words make no sense to you try this nifty little burrito wrapping video. Keep in mind yours will have a lot more filling than theirs, but with practice, it can be done!