Lunch/Dinner

Zesty Lime Sweet Potato Burrito

For lunch today, I was in the mood for a burrito.  These are so easy to make, especially vegan!  I picked up some new gluten free tortillas to try, so I figured today was a good day to give them a whirl.

If you’ve been following my blog for a while, you know sweet potatoes are my favorite!!! Paired along with avocados and lime, these burritos are just way too delicious!

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Peel and chop the sweet potato into one-inch cubes.

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Heat a medium pot of salted water to a boil. Once boiling drop the potatoes into the water and reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are easily pierced with a fork.

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Drain, return the potatoes to the pot and mash. Then, combine with the vegan butter, cinnamon, and salt.

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In a small bowl, combine the avocado, red onion, chopped cilantro, and lime juice. Set aside to marinate, stirring occasionally.

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If using a Boca Patty, fry the patty on medium-low heat for about 5 minutes, or until crispy on both sides.

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Set aside to cool, then chop into cubes. If using another type of meat-substitute, cook as desired.

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In a large heavy skillet, heat ¼-inch of oil over medium heat. Rub the fleshy side of half of a lime over the tortilla then spread 1 heaping tablespoon of mashed sweet potatoes and the avocado mixture, and the vegan meat substitute, and evenly along one side of the tortilla.

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Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the burrito so it doesn’t unroll while cooking.

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Place the prepared burrito seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4-5 minutes.

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Remove the toothpicks after you have fried them and serve with lettuce, halved cherry tomatoes, cilantro, hot sauce, and/or lime wedges.

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Serves: 1 person (can easily be doubled or tripled)

INGREDIENTS
1 sweet potato peeled and cut into 1-inch chunks
2 tablespoon vegan butter substitute (I used Earth Balance)*
1 teaspoon cinnamon
½ teaspoon salt
¼ cup chopped red onion
1 teaspoon chopped cilantro
1 lime – use half for juice, half for tortilla
1 white corn tortillas, warmed
Coconut oil for pan frying
Avocado, mashed
Vegan Meat Substitute (I used a Boca Spicy Chik’n patty)*

INSTRUCTIONS
Heat a medium pot of salted water to a boil. Once boiling drop the potatoes into the water and reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are easily pierced with a fork. Drain, return the potatoes to the pot, mash and combine with the vegan butter, cinnamon, and salt.

In a small bowl, combine the avocado, red onion, chopped cilantro, and lime juice. Set aside to marinate, stirring occasionally.

If using a Boca Patty, fry the patty on medium-low heat for about 5 minutes, or until crispy on both sides. Set aside to cool, then chop into cubes. If using another type of meat-substitute, cook as desired.

In a large heavy skillet, heat ¼-inch of oil over medium heat. Rub the fleshy side of half of a lime over the tortilla then spread 1 heaping tablespoon of mashed sweet potatoes and the avocado mixture, and the vegan meat substitute, and evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the burrito so it doesn’t unroll while cooking.

Place the prepared burrito seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4-5 minutes. Remove the toothpicks after you have fried them and serve with lettuce, halved cherry tomatoes, cilantro, hot sauce, and/or lime wedges.

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*I am in no way affiliated with Boca Kraft Products or Earth Balance, nor was I paid to promote their products in anyway. 

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