Building a better burrito through fusion

I love burritos.
The crispy outside...the soft warm inside...a bit of spice.
I'm not taken in by your typical fast food stuff. I like to create my own burritos, starting with something that I like and building on that. It's like an architectural project that results in something amazing to eat.
As many of you who have read this blog for a while know, I love fusion food. A little from this cuisine, a little from that one.  In the end, you end up with a very personal dish.
This morning, I knew that I would want some sweet potatoes. You wouldn't think that would translate well into burritos. Stay with me here and you'll find a fine recipe for something fun. Try this one, then create one of your own and send it to me...we'll share it with others as well.
Mexican-Asian Fusion Burrito
1 baked sweet potato, chopped
1/2 cup of  corn
1/2 onion, chopped finely
1/4 jalapeno pepper, chopped finely
2 tablespoons of Cilantro-Ginger Sauce (recipe below)
1 tortilla, toasted
Put a little oil in a frying pan and, over medium high heat, saute the sweet potato, the corn, the onion and the jalapeno.
When the veggies are soft, take them from the pan and mash them. Set then aside.
Spread the Cilantro-Ginger Sauce on the toasted tortilla.
Put the Sweet Potato mixture over it and roll it up to enjoy.
Cilantro-Ginger Sauce


  • 2 1/2 tablespoons of minced peeled fresh ginger



  • 1/2 of a small jalapeño chili, seeded

    •
  • 1 cup (packed) of fresh cilantro leaves

    •
  • 1 tablespoon of soy sauce

    •
  • 1 tablespoon of rice vinegar

    •  2 tablespoons of sesame oil


  • 1 tablespoon of creamy peanut butter



  • 3 tablespoons (or more) of vegetable broth or Miso Soup

    •
    • Put the ginger and the jalapeno in a blender and process.
    • Add the cilantro, the soy sauce, the sesame oil, the rice vinegar, the broth and the peanut butter and process until it is all almost smooth.
    • Add more broth if necessary. 
    Vegan.

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