Phyllo Dough Burritos with Sweet Potatoes, Garbanzo Beans and Onions

  • Posted on: December 14, 2011

*These are not Gluten Free but you can use a GF tortilla instead of Phyllo.

The other night I remembered I had some phyllo still in the fridge from the day before that had to be used.  I decided to make phyllo burritos that I had made before from the book, “eat, Drink and Be Vegan.”   I took the concept of a phyllo burrito but added different ingredients.   It  makes for a cripsy and light burrito and a nice change from a corn or flour one.    You can really use what ever veggies you have in your fridge.   I usually use three staples – onion, sweet potatoes, and red or yellow peppers.   However I was out of red peppers and had a beet that needed to be eaten so I used that instead.   I also used garbanzo beans (chick peas) which I had dry and soaked them to day before.  You could use any variety of beans…white or canaloni beans would be nice.


I sliced and chopped my vegetables, added salt and a little pepper, some olive oil, and grated some fresh nutmeg and some cinnamon.   Popped them in the oven at 400 F and baked for about 30-40 minutes.



Phyllo Dough Burritos with Sweet Potatoes, Garbanzo Beans and Onions

Cook Time: 35 minutes

Yield: 4-6 Burritos


  • 1 package Phyllo, defrosted in fridge the night before.
  • 1 sweet potato, peeled and diced
  • 1/2 head of cauliflower, cut in small pieces
  • 1 beet, peeled and diced (or use a red pepper which is really nice!)
  • 1 medium (red or yellow) onion, thinly sliced
  • 1 cup of garbanzo beans (is using dry beans, soak them the day before)
  • 2 Tbs olive oil, plus extra for the phyllo
  • salt and pepper
  • nutmeg
  • basil
  • For the Sauce:
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Soy Sauce (shoyu or tamari)
  • 2-3 Tbs Maple Syrup


Preheat oven to 400 F. Slice and dice all the veggies and mix them in a bowl with the olive oil, salt and nutmeg. Lay out on a baking sheet and bake for 30 minutes. Add Garbanzo beans and Basi and 1 tablespoon of Balsamic Vinegar and bake for another 10-12 minutes

Take phyllo our of box and wrapper and lay on counter. Using a pizza cutter, cut the sheet widthwise, then cover with a damp dish towel!! Very important step or the phyllo will dry out as you are working

Put one sheet of phyllo on a cutting board and brush with olive oil. Layer another sheet of Phyllo on top of it and repeat brushing with olive oil. Repeat this step one more time so you have 3 sheets stacked. Add a scoopful of the vegetable filling and roll the phyllo like a burrito. about 3/4 of the roll, fold in the sides and roll to the end. Brush the outside with olive oil.

Repeat this until you have used all the filling, about 4-6 burritos.

Bake for about 20 minutes until phyllo looks golden.


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