This unusual burrito recipe was inspired by the traditional samosa filling of sweet potatos and sweet peas but had been dressed up with spicy salsa, vegetables and a non-dairy cheese sauce for a wonderful combination of textures and flavors. Baking the burritos seals the toritillas, giving this handheld entree a rich golden color and making it easier to eat. The filling can be made several hours ahead, but the burritos should be assembled just prior to baking to keep the torillas from getting soggy.
Makes four large burritos
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 4 medium-sized sweet potatoes, or 4 cups sweet potato puree
- 2 T. olive oil, divided
- 1 large onion, sliced in large strips
- 1½ t. cardamom
- 1½ t. salt, divided, plus more to taste
- 1 cup frozen shelled edamame, thawed
- ¼ cup nutritional yeast
- 2 T. soymilk powder
- 1 T. Cornstarch
- ¼ cup fat-free soy mayonnaise
- ½ cup soymilk, such as Silk
- 1 4-oz. bag baby spinach, stems removed
- 1 cup chunky spicy salsa, either homemade or store-bought
- 4 large whole-wheat tortillas
- Hot sauce and spinach leaves, for topping (optional)
1. Preheat the oven to 400 F. Line a large baking sheet with a piece of parchment paper and set aside.
2. Heat a large pot of boiling water. Chop the potatoes into small chunks and boil until tender, about 10 minutes and drain. Carefully, using gloves if necessary, remove the skins from the potatoes (they should slip off rather easily, but they will be extremely hot). With a fork or potato masher, mash the potatoes well. Set aside.
3. In a heavy-bottomed skillet over medium heat, heat 1 T. of the oil, adding the onions and cardamom once hot. Stirring frequently, cook the onions for about 10 minutes or until translucent and fragrant. Remove from heat and mix the onions, 1 t. of the salt and the edamame with the mashed sweet potatoes. Set aside.
4. Make the cheese sauce. In a small bowl, combine the nutritional yeast, soymilk powder and cornstarch. Set aside.
5. In a medium-sized bowl, combine the oil, soy mayonnaise and soymilk, whisking until well combined. Add the dry ingredients and the remaining ½ t. salt to the mixture, whisking until lumps are dissolved (a few lumps will still remain but will dissolve while cooking).
6. In a heavy-bottomed skillet over medium heat, heat the sauce mixture, stirring constantly until desired consistency. Salt to taste.
7. Assemble the burritos. Place the tortillas on the prepared baking sheet. Spread approximately ¼ of the sweet potato mixture on the center of each of the tortillas, leaving about 1 inch on each of the sides and about 2 inches on the top and the bottom of the tortilla. Top mixture with about ¼ of the spinach leaves but reserving a few, followed by ¼ cup of the spicy salsa and ¼ of the cheese sauce. Top the cheese sauce with the reserved spinach leaves (this will keep the tortillas from getting soggy).
8. Roll the burritos. Fold the 1-inch sides of the tortillas toward the center of the tortillas, just barely folding over the edges of the filling. Pull the "bottom" of the tortilla up over the filling mixture, tucking the edge of the tortilla just underneath the filling while continuing to hold in the sides. Roll the tortilla until the "top" of the tortilla now forms a seam at the bottom. Push in the sides with your fingers if necessary.
9. Bake burritos for about 20-25 minutes, carefully flipping half-way through. Serve hot with hot sauce and more spinach leaves if desired.