Burrito Recipe with Ramps

Serve up a non-traditional burrito recipe with ramps for Cinco de Mayo celebrations.

| March 28, 2014

  • This delicious burrito recipe made with ramps, parsnips and red bell pepper is an excellent addition to any Cinco de Mayo party.
    Photo by Joanne Bruno
  • Utilize every part of this wonderful vegetable — from bulb to leaf — with “RAMPS: The Cookbook” from the Editors of St. Lynn’s Press. It is a collection of recipes from writers, chefs and home cooks that will bring earthy delight to any table.
    Cover courtesy St. Lynn's Press

RAMPS: The Cookbook (St. Lynn’s Press, 2012), from the Editors of St. Lynn’s Press, is chock-full of delicious recipes dedicated to the ramp. Ramps, similar to onions and garlic, have been a staple to Appalachian dishes for decades but are just now gaining wide popularity thanks to food writers and chefs. The following burrito recipe makes a great main course for summer parties.

Purchase this book from the MOTHER EARTH NEWS store: RAMPS: The Cookbook.

This is a completely non-traditional burrito filling — a perfectly sane way to celebrate Cinco de Mayo when you are an Italian girl who didn’t taste her first Mexican food until she was old enough to be legally wed.

Burrito Recipe with Ramps

Serves 2


2 teaspoons olive oil
1 medium-large parsnip, peeled and diced
4–5 ramps, white parts only (can substitute scallions or green onions)
1/4 red bell pepper, diced
Pinch of salt, and to taste
1/2 cup white beans (or any bean that you have on hand)
1/2 cup asparagus, sliced on a diagonal
1/4–1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
2 burrito-sized flour tortillas

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