THIS IS A TEST

Sweet Potato and Chorizo Tailgate Burrito

3rd Place NC State Fair Tailgate Recipe Contest

Virginia Thompson
Durham, NC

Sweet Potato and Chorizo Tailgate Burrito

Prep time:  20 minutes
Cook Time: 20 minutes
Servings:  20
Ready in 40 minutes

Ingredients:

  • 1 ½ pounds chorizo
  • 1 tablespoon oil
  • 1 ½ cups chopped onions
  • 1 can kidney beans, drained
  • ½ cup water
  • 1 teaspoon garlic powder
  • 2 tablespoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 tablespoon dry mustard
  • ¼ teaspoon cayenne pepper
  • 2 ½ cups sweet potatoes
  • 10 (8”) flour tortillas
  • 8 ounces shredded cheddar cheese

Directions:

  1. Pre-heat oven to 350̊
  2. Cut slit in top of each sweet potato and microwave until fork tender (6-7 minutes)
  3. Scoop cooked sweet potato from skin and set aside
  4. Brown chorizo until cooked through, drain and set aside
  5. Heat oil in skillet and sauté’ onion until soft
  6. Stir in beans and mash
  7. Gradually stir in water and heat until warm
  8. Remove from heat and stir together cooked chorizo, mashed sweet potatoes, garlic powder, chili powder, cumin, dry mustard and cayenne pepper
  9. Divide chorizo and sweet potato mixture evenly between tortillas (about ½ cup each)
  10. Top with cheese
  11. Fold tortillas burrito style and place on baking sheet
  12. Bake for 12 minutes and serve

To take to a tailgate, wrap in aluminum foil to keep warm

Avocado Dipping Sauce

  • 4 tablespoons sour cream
  • 1 large avocado, mashed
  • ½ teaspoon salt
  • 1 teaspoon lime juice