Addictive Sweet Potato Burritos

Name: Addictive Sweet Potato Burritos
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Ingredients: 15 ml vegetable oil; 1 onion (chopped); 4 cloves garlic (minced); 1535 g canned kidney bean (drained); 475 ml water; 25 g chili powder; 4 g ground cumin; 20 ml prepared mustard; 0.2 g cayenne pepper (or to taste); 45 ml soy sauce; 800 g cooked and mashed sweet potato; 12 flour tortillas (warmed, 10 inch); 225 g shredded cheddar cheese

Tristan Alexander

Prep 30 mins30m

Cook 20 mins20m

Serves 12

"Once you've had one - you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos."

Ingredients

15 ml vegetable oil
1 onion (chopped)
4 cloves garlic (minced)
1535 g canned kidney bean (drained)
475 ml water
25 g chili powder
4 g ground cumin
20 ml prepared mustard
0.2 g cayenne pepper (or to taste)
45 ml soy sauce
800 g cooked and mashed sweet potato
12 flour tortillas (warmed, 10 inch)
225 g shredded cheddar cheese

Instructions

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1
Preheat oven to 350 degrees F (175 degrees C).
2
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4
Bake for in the preheated oven, and serve.

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