Vegan Sweet Potato Burritos with Avocado Pico de Gallo

Vegan Sweet Potato Burritos with Avocado Pico de Gallo
Diced sweet potato for Vegan Sweet Potato Burritos with Avocado Pico de Gallo
Jalapeño, bell pepper, tomato, lime, and onion for Vegan Sweet Potato Burritos with Avocado Pico de Gallo
Pico de Gallo with corn, black beans, cilantro, tomato, avocado, and lime juice
Close up of Pico de Gallo with corn, black beans, cilantro, tomato, avocado, and lime juice
Pan fried diced sweet potato for Vegan Sweet Potato Burritos with Avocado Pico de Gallo
Vegan Sweet Potato Burritos with Avocado Pico de Gallo

I love a burrito with beans and rice, but sometimes it’s fun to switch it up! These easy vegan sweet potato burritos take a classic pico de gallo and elevate it with a lot of mix-ins. I’m talking black beans, corn, avocado, bell pepper, and more. If you love fresh, raw ingredients, I think you’ll enjoy this recipe!


 

Vegan Sweet Potato Burritos with Avocado Pico de Gallo Recipe

Ingredients (3 Burritos)

  • 1 sweet potato, washed and diced (works great with any kind of potato)
  • 1–2 fresh whole tomatoes, deseeded and diced
  • 1 avocado, halved, depitted, and diced
  • .25 bell pepper (I used yellow), deseeded and diced
  • 1 scallion, sliced finely
  • ~.25 cup corn (I used frozen, or cut off the cob)
  • ~.25 cup black beans, drained and rinsed
  • ~.25 cup white or red onion, peeled and diced
  • .5–1 jalapeño, deseeded and diced finely (optional)
  • ~1 cup fresh cilantro, stems removed and roughly chopped
  • 1 lime, juiced
  • 3 burrito-sized flour tortillas
  • Taco seasoning (or substitute smoked paprika, cumin, chili powder)
  • Smoked paprika
  • Cumin
  • Salt and pepper
  • 1 tbsp olive oil
  • Aluminum foil (optional)

Method

1. Boil the diced sweet potato until it’s fork tender, 10–15 minutes.

2. While the potatoes are boiling, combine all “pico de gallo” ingredients: tomatoes, bell pepper, onion, scallion, corn, black beans, jalapeño, cilantro, and lime juice. Mix well and add dashes of salt, ground pepper, cumin, and smoked paprika. Set aside.

3. When the sweet potato is ready, drain and set aside. Add 1 tbsp olive oil to a pan on med–high heat. Once hot, add the potatoes to the pan, making sure every piece has contact with the pan. Don’t mess with them for a couple minutes to allow them to get crispy. Stir to get color and crispness on all sides.

4. Once all sides are pretty much done, sprinkle a generous amount of taco seasoning (see ingredients list for substitutions). I also recommend adding about a tablespoon of water to the pan so that the seasoning does not stick to the bottom of the pan and immediately burn. Stir to coat the potatoes well, then allow them another minute or two on the heat.

5. In a large, nonstick, dry pan on med–high heat, heat tortillas one by one on each side, about a minute on each side. Be careful to not let them burn!

6. Tear 3 strips (or however many burritos you’re making) of aluminum foil, each strip should cover half of the rolled burrito, which in my case meant about 4 inches wide. Place the warmed tortilla on top of the aluminum foil and add one third of the potatoes and one third of the pico de gallo mixture. Roll the burrito, tucking in the edges of the tortilla, and wrap one end of the burrito in the aluminum foil. Set aside and repeat for all burritos.

7. With the nonstick pan still warm, add the burritos into the pan, seam-side down. This is optional, but it helps the burrito seam close up and rewarms the burrito before serving. Be careful not to burn!

8. Once warm, serve the burritos, aluminum foil and all. Optionally, serve with salsa on the side. Enjoy!


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