Ingredients:

  • 1 cup (30g) fresh cilantro leaves
  • 2 tbsp (30g) Aji Amarillo paste
  • 1/2 cup (120ml) Greek yogurt
  • 1 tbsp (15ml) fresh lime juice
  • 2 cloves (6g) garlic, minced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/2 tsp (3g) salt
  • 1 pinch (0.5g) ground cumin
  • 2 medium (300g) sweet potatoes, peeled and cubed small
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (185g) cooked quinoa
  • 1 cup (160g) corn kernels
  • 1 red bell pepper (150g), diced
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2g) salt
  • 4 large (10-inch) flour tortillas
  • 1 ripe (150g) avocado, sliced
  • 1/2 cup (60g) crumbled feta

Instructions:

  1. Combine the cilantro, Aji Amarillo paste, Greek yogurt, lime juice, garlic, salt, and cumin in a blender. Pulse until chunky, then stream in the extra virgin olive oil while blending on high until the sauce is a pale green, velvety emulsion. Set aside.
  2. Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes and corn with avocado oil, smoked paprika, and salt on a rimmed sheet pan. Roast for 20-25 minutes, tossing halfway through, until the potatoes have mahogany-colored edges.
  3. In a large non-stick skillet, warm the black beans, cooked quinoa, and diced red bell pepper over medium heat until heated through.
  4. Warm the flour tortillas in a skillet or microwave. Divide the bean and quinoa mixture evenly among the four tortillas.
  5. Add the roasted sweet potatoes and corn to each burrito. Top with sliced avocado and crumbled feta.
  6. Drizzle generously with the Aji Verde sauce, fold the tortillas tightly, and serve immediately.