The Green Veggie Burrito
A Green Veggie Burrito is comfort food at its best: broccoli, zucchini and onions all bound together by sweet mashed potatoes within a sprouted grain tortilla. The Japanese Sweet Potato – a large potato with dark pink skin and a white exterior that turns a pale shade of green when cooked – is the key ingredient in this recipe. Sweet and creamy, the Japanese Sweet Potato is available at most Whole Foods Markets or large farmer’s markets this time of year.
Traditional burritos don’t have a green filling but don’t let that characteristic deter you. Green vegetables make for an unconventional but tasty filling. Topped with chopped fresh avocado pieces make for a a super green veggie burrito and one that even SAM-I-AM would enjoy (infinitely better than green eggs and ham, for sure). From refrigerator to the oven in less than 30 minutes, Green Veggie Burritos are also delicious with a cup of soup or salad.
Green Veggie Burritos
- 2 large Japanese Sweet Potatoes (about 2.5 pounds), peeled and chopped into 1 inch pieces
- 1 bunch of fresh broccoli, cut into bite-size florets (and small stalk pieces, optional)
- 2 medium green zucchini, quartered and chopped into 1 inch pieces
- 1 tablespoon extra virgin olive oil
- 1 medium sized yellow onion, chopped
- 6 Sprouted Ancient Grains Tortillas (Engine 2 or Ezekiel)
- 1 teaspoon Passion Fruit Chili Pepper (or the seasoning of choice)*
- 1 tablespoon chopped fresh cilantro
Place the chopped potatoes into a large pan filled with water. Bring to a boil and cook the potatoes for about 10 minutes or until tender when pricked with a fork. Drain and place into a food processor fitted with the chopping/mixing blade to make a mashed potato blend (or use a mixer to mash the potatoes). Set aside.
Place the olive oil into a small non-stock sauté pan and heat to medium. Add the chopped onion and cook for 6-7 minutes until the onion is tender and translucent. Set aside.
Place the zucchini pieces into a non-stick pan (no liquid is needed because the zucchini will give off water during the cooking process) and cook on medium-high for 6-7 minutes, stirring frequently until nicely browned (but not translucent). Don’t overcook the zucchini. Set aside.
In a large bowl, combine the potatoes, onions, broccoli and zucchini pieces and gently stir with a spoon while seasoning with the Passion Fruit Chili Pepper. The potatoes will bind the other vegetables together.
Take 1 tortilla at a time and fill the center of the tortilla with 1/6th of the green veggie filling, fold both sides to close and place seam side down in a large baking pan (or 2 medium sized baking pans). Repeat with each of the tortillas laying the tortillas side to side to support each other.
Cover the pan(s) with aluminum foil and bake at 375 degrees for 20 minutes until heated through.
*Passion Fruit Chili Pepper is made by Salty Wahine (www.saltywahine.com), a gourmet Hawaiian sea salt company and is a medium-tang salt and pepper spice made on the island of Kauai.