We quite enjoy the tortilla envelope of goodness that is the Burrito. Given that particular preference, we tend to make burritos semi-regularly…and as always, we like to make them funky! We’ve done a lot of different flavour profiles, borrowing from Indian, Swiss, Greek, and American cultures in addition to using some more traditional Mexican iterations.
For this particular burrito, we used non-traditional ingredients as our filling and some more common burrito spice combinations to build a delicious and filling vegetarian burrito! Given all of the vegetables inherent in the dish, we served this a la carte. That said, it might be good with a dollop of Sour Cream or Homemade Guacamole…or if you want a more complete side with some protein, Fiesta Black Beans!
Time: 40 Minutes
- Sweet Potato
- Chipotle Chilies in Adobo Sauce
- Ground Cumin
- Burrito Wrap
- Leafy Greens. We used Spinach, but Arugula or sautéed Kale would be great too.
- Shredded Cheddar Cheese
- Dice your sweet potato. Heat some oil in a heavy bottomed pot, and add your potatoes. Stir occasionally as your potatoes cook and begin to soften.
- As your sweet potato cooks, dice your eggplant, and slice your onions into thin half-rounds.
- When your potato has softened, add your eggplant and onion, and continue to sauté. You may need to add a little more oil as you cook.
- When your eggplant has cooked down a lot, dice your chipotle chili(es), and add them to your pan. Sprinkle in some ground cumin, and stir to combine.
- When your eggplant and sweet potatoes are soft, add in your shredded cheese, and allow to melt in.
- Place your tortillas on a plate, and top them with a damp paper towel. Heat for 15-30 seconds in the microwave to soften and warm your burrito wrap.
- Arrange your tortillas on plates, and layer down your leafy greens.
- Scoop your eggplant/sweet potato filling on, and wrap everything up!
- Plate, devour, and enjoy!