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Mini Cheesy Potato Burrito
This veggie burrito was designed for kids. With a slightly smaller portion that's perfect for little ones, it's stuffed with seasoned, smashed sweet potatoes, black beans, and two kinds of cheese. Served with crispy roasted potatoes and Chef Ivy's homemade ketchup, it tastes great and is great for your kids, too
Nutritional facts
Protein
16g
Carbs
49g
Calories
430
Fat
19g
Ingredients
Allspice, Monterrey-Jack Cheese, Flour Tortilla, Spice, Parsley, Dried, Canola and Olive Oil Blend, Brown Sugar, Sweet Potatoes, Extra Virgin Olive Oil, Garlic Powder, Black Pepper, Mild Cheddar Cheese, Tomato Paste, Garlic, Black Beans, Onion, Kosher Salt, Clove, Canned Tomato, Cider Vinegar, Yukon Potatoes, Apple, Cayenne Powder, Mustard Powder, Paprika
Reviews
3.9
Based on 54 reviews
Angela Schlukbier · 04/10/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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