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Prep time
15 minutes
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Cook time
30 minutes
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Serves
5
Author Notes
Quick and easy vegan treat for your Cinco de Mayo celebration! —LetsTacoboutfood
Ingredients
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4
Field Roast Mexican Chipotle Sausages, Crumbled
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1
Yellow Onion, diced
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1
Large Yam or Sweet Potato, Peeled and 1/4 inch Diced
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2 tablespoons
Olive Oil
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2
Cloves Garlic, Minced
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10
8-inch Flour Tortillas
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1 tablespoon
Safflower Oil
Directions
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Preheat oven to 425°F.
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Toss diced yam/sweet potato in a little olive oil to coat and roast for 15-20 minutes.
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In a skillet over medium heat, add Field Roast Mexican Chipotle Sausage, onion, garlic, and remaining olive oil. Sauté for about 10 minutes or until onions become translucent.
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Remove from heat and add diced yam/sweet potato.
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To easily roll burritos, microwave tortillas for 20 seconds. Place a quarter cup of filling in the center of each tortilla and roll.
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In a skillet over medium heat, add safflower oil and brown all sides of rolled burritos.
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Serve with fruit salsa or guacamole.
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