Prep Time
Cook Time
  • Ingredients & Instructions



  • 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


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  • 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.

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