Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
4
Mission Organics Flour Tortillas -
½
cup sweet potato, peeled and diced -
1
tbsp olive oil -
¼
cup red onion, chopped -
4
tbsp red bell pepper, chopped -
4
tbsp green bell pepper, chopped -
1
cup baby spinach, loosely packed -
½
cup avocado, sliced -
¼
cup white onion, sliced (optional) -
½
cup monterrey jack cheese, shredded -
salt and pepper to taste
INSTRUCTIONS
-
Step 1
Place sweet potatoes in a one-quart saucepan with 2 cups of water. Bring the water to a boil, reduce the heat, and simmer until the vegetable is fork tender, about 2 to 4 minutes. Remove from heat.
-
Step 2
Heat 1 tablespoon olive oil in medium non-stick skillet over medium high heat. Add onions, red and green bell peppers, stirring constantly until vegetables are tender, about 4 to 5 minutes. Remove from heat.
-
Step 3
Warm tortillas for 10 to 15 seconds on each side on an ungreased pan.
-
Step 4
To assemble the burrito, place baby spinach each tortilla. Layer on sweet potatoes, onions, and bell peppers.
-
Step 5
Top with avocado, onion, cheese and a pinch of salt & black pepper.
-
Step 6
Roll up sides and serve warm.
