Sweet Potato Burritos

April 3, 2015

With the beautiful weather lately, it’s hard not to start day-dreaming about (or actually going!) hiking the Gorge or cycling for a few hours.  These burritos are delicious pre- or mid-expedition fuel, or just a great breakfast or lunch on any day.

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1 cup cooked sweet potato, mashed (feel free to leave the skins on for more fiber)
8 oz ground turkey or 2 cups red kidney beans (leave the turkey out if your burrito will be unrefrigerated on a hike or ride)
6 eggs, beaten
2 tsp Taco spice or 1 tsp Chili powder
½ tbsp brown sugar
½ cup shredded cheddar cheese
4 10-inch whole wheat tortillas


In a medium-sized saute pan at medium-high heat, brown the turkey (if using).
Add the mashed sweet potato, eggs, beans (if using), and your seasoning of choice. Once the eggs have set, remove the mixture from the heat.
Add brown sugar, salt and pepper to taste.
Divide the mixture among the 6 tortillas, sprinkle with cheese, roll, and enjoy immediately, or wrap with plastic wrap and refrigerate.

Makes 4 servings