Rootin'-Tootin' Root Veggie and Black Bean Burritos w/ Basil Tortillas & Zesty Yogurt Sauce


SourceJr Iron Chef Vermont: Burlington's Burrito Barons
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes


This is not your ordinary burrito.  Bold, savory flavors mix with a subtle sweetness to make these burritos a step above the rest.


4 cups
4 teaspoons
salt (divided)
1 1/2 cup
6 tablespoons
olive oil
4 tablespoons
basil, fresh
cooking spray
sweet potato (medium)
parsnip (large)
carrot (large)
3 tablespoons
butter, unsalted
1/4 cup
milk, whole
1/2 tablespoon
brown sugar
1/2 teaspoon
black pepper
4 cups
beans, black (cooked)
1 tablespoon
vegetable oil
onion (large)
3 cloves
3 tablespoons
chili powder
4 teaspoons
cumin, ground
2 pinches
cayenne pepper
8 ounces
cheese, cheddar (shredded)
1 tablespoon
lime juice (plus 1 tsp)
2 tablespoons
parsley, dried
6 ounces
yogurt, plain
1/4 teaspoon
cayenne pepper


1) To make the tortillas, combine the flour, salt and basil in a large bowl. Stir in water and oil. Place dough onto a lightly floured surface and knead with hands; about 10-12 times. Add small amounts of flour or water as needed to create a smooth dough.

(In the meantime, mix the ingredients for the yogurt sauce(6 ounces plain yogurt, 1 teaspoon lime juice, ¼ teaspoon cayenne pepper, ⅛ teaspoon salt) in a separate bowl and place in the fridge until the burritos are ready for plating.)

Once smooth, divide the dough into 14 portions. On a lightly floured surface, roll each portion into a circle with approx. a 7 inch diameter. Spray a large skillet with cooking spray and cook each tortilla for 1 minute on each side or until lightly browned.

2) Bring a large pot of salted (1 teaspoon of salt) water to a boil. While the water comes to a boil, peel the sweet potatoes, carrots and parsnips; chop each so that the pieces are ¼-½ inch thick. Add the vegetables to the water and boil gently until they are softened; about 12 minutes.

Once cooked, drain well and transfer the vegetables to a large bowl. Add butter and mash until mildly smooth. Add milk, salt & brown sugar and continue to mix well. Season with pepper.

3) Chop the onion finely and mince the garlic cloves. Heat vegetable oil in a medium skillet and saute the onion and garlic until soft and slightly brown. Stir in the black beans; mash them in pan and add the lime juice. Allow to cook for 3-5 minutes. Remove from heat and stir in chili powder, cumin & cayenne.

4) Fill each tortilla with a half-and-half mix of the bean mixture and the vegetable puree. Top the mixture with shredded cheese. Roll each tortilla up and place them side-by-side on a baking sheet. Bake for approximately 12 minutes in the community oven (350 degrees) or until the tops of the tortillas become golden brown.