What you'll be getting:

Sweet Potato Burritos with Quinoa

Per Serving

1 sweet potato burrito (ingredients include: black beans, sweet potatoes, tomatoes, onions, bell peppers, chili peppers, cumin, salt, pepper, nutritional yeast, whole wheat tortilla wrap, 2 T shredded cheese*)

10 g onion

1 t oil 

50 g kale

1/4 c quinoa

1/2 c tomato based cooking liquid

3 T green sauce (homemade semi-hot sauce made with tomatillos, onions, anaheim peppers, vinegar, salt and pepper- I left this on the side so you could choose the spiciness of the dish, the burritos and quinoa are fairly mild.)

*cheese omitted for dairy-free diets

Equipment needed: lined sheet pan, oven safe sautee pan

Preheat oven to 420. 

I like to spread a little butter on the burrito to help with browning, a little oil will work too. This is a step that can be skipped, if desired.

Once the oven reaches 420. Place the sheet pan in the oven, set a timer for 20 minutes. 

After about a minute or 2 your onions will begin to become translucent. 

After you have placed the burritos in the oven, start cooking your onions on medium-high heat (I had my burner set on 8). You can place the onions and oil in the cold pan and let them heat up together. 

When you notice the onions are becoming translucent, add the quinoa. 

Stir quinoa and onions for a minute. You don't want them getting too much color. 

Add cooking liquid. 

Cover and place in oven with the burritos. Cook for 10 minutes. 

If you do not have an oven safe pan, cover your pan and cook on a low simmer for 10 minutes. Try not to lift the lid to look at it, it needs the steam to cook. 

After 10 minutes, remove the quinoa from the oven. Be careful, the lid and handle will be hot. 

Add kale to the quinoa and mix everything together. 

Cover with a lid and return to the oven for the remaining time on the burrito timer. 

After 20 minutes the burrito will be finished, if you would like a little more color on it, place it under the broiler for a minute. 

When the timer goes off, pull the quinoa and burritos. 

I like browning mine a little more because I like the crispy texture. 

I plated by adding some of the green sauce to the plate, then placing the burrito and quinoa on top. You can also drizzle the sauce over everything once it's on the plate. Leave the green sauce off of the dish to keep it mild. From start to finish everything took 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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