Sweet Potato Burritos

These unusual burritos are made with sweet potatoes, spices and kidney beans. This recipe makes 12 burritos. They freeze well, so you can grab one and go which will help keep your eating clean.

1 tsp. canola oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
2 tablespoons low-sodium soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) whole wheat flour tortillas, warmed
8 ounces shredded low-fat cheddar cheese or dairy-free cheese of choice

Preheat oven to 350 degrees F (175 degrees C).

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.

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.

Bake for 12 minutes in the preheated oven, and serve.