Another copycat recipe from a local restaurant. Fact: we stole the recipe. The name of this Cuban-inspired burrito was changed to protect the innocent.
My Private Note
Units: US | Metric
- 1 cup sweet potato, diced and cooked
- 1 cup very ripe plantain, thinly sliced
- 2 cups short-grain brown rice, cooked, to room temperature
- 2 cups whole black beans, cooked, to room temperature
- 1 medium red onion, peeled and diced
- 3/4 cup spicy barbecue sauce (homemade is best, try Finger Lickin Good BBQ Sauce)
- 6 (10 inch) wheat flour tortillas
- olive oil, for frying
- 1NOTE: All measurements given are estimated.
- 2In skillet, heat olive oil over medium heat and cook the sweet potatoes until golden on all sides, about 8-10 minutes. Remove from pan and drain on paper towel.
- 3In same pan, cook the plantains on both sides until golden. Drain on paper towel.
- 4Divide remaining ingredients among the tortillas.
- 5Roll up the burrito by first rolling only 1/4 of the way, stop, fold in sides, then roll the rest of the way up.
- 6Serve seam side down.
- 7Raise your fist, shout "Hail, Burrito"! and take a big bite.
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Nutritional Facts for Revolutionary Burritos
Serving Size: 1 (1717 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 600.5
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 710.3 mg
- Total Carbohydrate 115.4 g
- Dietary Fiber 11.1 g
- Sugars 7.9 g
- Protein 16.9 g