Entrees

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

Jr Iron Chef Vermont: Burlington's Burrito Barons

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

Prep Time

30 minutes

Cook Time

15 minutes

Yield

14 Burritos

Ingredients

4 cups flour
4 teaspoons salt (divided)
1 1⁄2 cups water
6 tablespoons olive oil
4 tablespoons basil, fresh
  cooking spray
2 sweet potato (medium)
2 parsnip (large)
2 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
1 onion (large)
3 cloves garlic
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

Instructions

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.