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Sweetpotato and Chorizo Tailgate Burrito

3rd Place NC State Fair Tailgate Recipe Contest Virginia Thompson Durham, NC
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Calories: 310
Print Recipe

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 sweetpotatoes
  • 10 8” flour tortillas
  • 8 ounces shredded cheddar cheese

Instructions

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

Avocado Dipping Sauce

  • 4 tablespoons sour cream
  • 1 large avocado, mashed
  • ½ teaspoon salt
  • 1 teaspoon lime juice
Serves: 20