Addictive Sweet Potato Burritos

By Hklbrries

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 reheated.

Ingredients

• 3 tbsp vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tbsp chili powder
• 2 tsp ground cumin
• 4 tsp prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tbsp soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese

Details

Servings 12
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 350 F.

Heat oil in a medium skillet, and saute onion and garlic in oil 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.

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