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This sweet potato burrito recipe is a little different, but I've had many, many requests for it. Once you've had one, you'll want another. Serve these with sour cream, chopped green onions, and salsa.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 4 clove (minced)
- canned kidney beans: 6 cups (drained)
- water: 2 cups
- soy sauce: 3 Tbsp
- chili powder: 3 Tbsp
- prepared mustard: 4 tsp
- ground cumin: 2 tsp
- pinch cayenne pepper: 1 piece (to taste)
- cooked sweet potatoes: 4 cups (mashed)
- flour tortillas, warmed: 12 piece (10 inch)
- ounces shredded Cheddar cheese: 8 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat oil in a medium skillet. Cook and stir onion and garlic in hot oil until onion is soft. Mash beans into onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in soy sauce, chili powder, mustard, cumin, and cayenne pepper.
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Divide bean mixture and mashed sweet potatoes evenly between warm tortillas; top with cheese. Fold tortillas, burrito-style, around fillings and place on a baking sheet.
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Bake in the preheated oven until warmed through, about 12 minutes.
