Sweet Potato-Walnut Burritos

Serving size:
 4 Servings


    • 1⁄2 c
    • lentils (or split peas)
    • 1 lb
    • sweet potatoes (cooked and mashed)
    • 2 T
    • olive oil
    • 1
    • onion (medium, chopped)
    • 2 clv
    • garlic (minced)
    • 2 t
    • chili powder
    • 1⁄2 t
    • cumin (ground or more to taste)
    • 1⁄2 t
    • coriander (ground)
    • 1 t
    • chipotle pepper (ground, or to taste)
    • 1 1⁄2 c
    • cheddar (grated or monterey jack cheese)
    • 3⁄4 c
    • walnuts (toasted and finely chopped)
    • 1 1⁄2 c
    • tomatoes (crushed or 3/4 cup each tomatoes and salsa)
    • 8
    • flour tortillas (8-inch)
30 minutes
Ready in
30 minutes


Delicious! A great choice to take to a potluck.

Adapted from "3 Bowls" by Ed Farley and Nancy O'Hara, 2000


Combine the lentils or split peas with 1-1/2 cups water in a saucepan. Bring to a boil, then simmer, covered, until tender, about 25 minutes for lentils and 1 hour or more for split peas. Drain any excess water and set aside. Heat the oil in a large skillet; add the onion and saute until the onion softens, about five minutes. Stir in the garlic and the spices and cook about five minutes more, stirring occasionally. Remove from heat and add the lentils or split peas, half the cheese, sweet potatoes, walnuts and 3/4-cup tomatoes and mix well. Preheat the oven to 350F and lightly oil a 9x13-inch baking dish. Fill each tortilla with about 1/8th of the filling, roll tightly and place in baking dish, seam side down. Cover pan with foil and bake about 30 minutes. Remove the foil from the pan and cover the burritos with remaining crushed tomatoes or salsa of choice. Sprinkle with the remaining cheese and bake an additional 5-10 minutes, or until cheese is melted and beginning to brown.


Make this spicier if you like! Burritos freeze well; tightly wrap individual burritos in foil. Bake frozen, wrapped burritos about 45 minutes at 350F.