Sweet Potato Burritos

Sweet Potato Burritos 

(from Table for Two)


1 teaspoon olive oil

1/2 onion, chopped

1 clove garlic

2 cups kidney beans, canned (or dry beans, soaked and cooked)

2/3 cup water or vegetable broth

1 tablespoon chili powder

3/4 teaspoon cumin

1 1/4 teaspoons prepared mustard

Pinch of cayenne pepper

1 tablespoon soy sauce

1 1/3 cups prepared mashed sweet potatoes

4 (10 inch) flour tortillas, warmed

1/2 cup diced tomatoes

6 tablespoons shredded Cheddar cheese (I threw in some Pepper Jack too.)


 *I generously doubled the recipe above and it easily fed my family of five. 


Preheat your oven to 350F. 


Heat the oil in a skillet and sauté the onion for about 8 minutes.  Add the garlic and cook another minute, until it becomes fragrant.  Stir in the beans and mash.  Gradually sir in the broth and heat until warm.  Remove from the heat and add the chili powder, cumin, mustard, cayenne pepper, and soy sauce.


Divide the bean mixture and mashed sweet potatoes between the tortillas. Top with the diced tomatoes and cheese.  Fold the tortillas "burrito style" and place on a sheet pan.  (I topped them with a little extra cheese.)


Bake for about 12 minutes and serve with a side of sour cream, chopped green onions, and/or salsa.

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