Burrito Filling with Ramps & Recipes

1 / 2

This delicious burrito recipe made with ramps, parsnips and red bell pepper is an excellent addition to any Cinco de Mayo party.

by Joanne Bruno

2 / 2

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.

2 SERVINGS

Directions

• In a large skillet, heat the olive oil over medium heat. Add in the parsnip, ramps and bell pepper with a pinch of salt (this helps to caramelize the veggies). Sauté for 4 minutes, stirring occasionally.
• Add in the white beans, asparagus, smoked paprika and chili powder. Stir mixture until all veggies are coated, then cover the pan and allow to cook for another 4–5 minutes, or until the parsnips are fork-tender. Add salt to taste.
• When the filling is done, heat a medium-sized non-stick skillet over medium heat and heat the tortillas, one at a time, for 30 seconds on each side. Remove to a plate. Place half the filling in the center of each burrito so that it forms a nice compact rectangle in the center. Fold one edge over the filling. Tuck in the left and right sides and then continue to roll the burrito towards the unfolded edge until it’s sealed.