Sweetpotato and Chorizo Tailgate Burrito
3rd Place NC State Fair Tailgate Recipe Contest Virginia Thompson Durham, NC
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Mexican
Keyword: appetizer, burrito, chorizo, easy mexican, easy recipe, sweet potato
Servings: 20
Calories: 219kcal
- 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
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
Nutrition Facts
Sweetpotato and Chorizo Tailgate Burrito
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 219kcal | Carbohydrates: 13g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 604mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2844IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg | Net Carbohydrates: 12g