Provider Farm

From our fields, for your family

Potato, sweet potato, and carrot burritos

Burritos are one of my favorite foods and I long for a good burrito spot to open up in one of the empty store fronts at the four corners. Until then, these are pretty darned good. Leftovers are so good as a rice bowl for lunch, or with an egg on top for brunch.
  • 3 medium potatoes, 1" cubes
  • 3 medium sweet potatoes, 1" cubes
  • 3 carrots, 1" cubes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs. cumin
  • 1 tbs. chili powder
  • 1/2 jalapeno pepper,minced
  • 1/4 lime
  • 1 tbs. chopped fresh cilantro
  • salt and pepper to taste
  • olive oil
  • tortillas and burrito fillings: chopped cabbage, watermelon radishes and onions, refried or whole pinto or black beans,salsa, rice, grated cheese, olives, cilantro, salsa

Pour a dollop of oil in pan and place on medium heat. Add onion and garlic and fry until lightly browned. Add roots, jalapeno and cumin and chili powder and cook dry for about 5 minutes and then add about 1/2 c. of water to pan. Turn heat to medium low and cover and cook until roots are soft and water has evaporated. Stir regularly and add more water if roots are not yet tender. When roots are tender, squeeze lime over roots, add salt and pepper to taste and and cilantro and mix.
Assemble burritos with root mix and whatever else you want in them and enjoy.