Sweet potato and turkey burrito with avocado pico de gallo

Cuisine: Mexican
Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 3 servings

Recipe courtesy of Avocados From Mexico. For more recipes, tips and avo-fun, visit Vida Aguacate.


  • For the Burrito:
  • 1 tablespoon olive oil
  • 1 medium yellow onions minced
  • ½ lb. lean ground turkey
  • 1 large sweet potato diced into small cubes
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 large flour tortillas
  • For the Pico de gallo:
  • 1 Avocado from Mexico, diced
  • 2 Roma tomatoes diced
  • 1 jalapeño minced
  • ½ cup red onion diced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chopped cilantro
  • ½ teaspoon salt

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For the Burrito:
  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté for about 4 minutes or until tender.
  2. Add the ground turkey and cook for about 7 minutes or until it is no longer pink.
  3. Add the sweet potato, cumin and salt and pepper. Stir and cook until the potatoes are tender, about 8-10 minutes.
  4. Remove from heat and let cool for 5 minutes.
  5. Divide the mixture equally among the three tortillas, placing the mixture in the center of each tortilla. Fold over the sides and roll up the tortillas.
  6. Serve with avocado pico de gallo.
For the Avocado Pico de Gallo:
  1. In a medium bowl, combine all the ingredients. Stir until well mixed.
  2. Serve.
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