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Addictive Sweet Potato Burritos
I get most of my dishes by looking at the recipe sites, but sometimes the inspiration starts somewhere else.
Pinterest, Facebook and Twitter are all good sources, but in today’s case, it was a restaurant. The Ranting Wife and I were out several years ago and one option was a sweet potato burrito. Neither of us was going to order it, but my wife mentioned it to the waitress that it was unusual. She immediately told us we had to order them because they were the best. My wife was a little skeptical, but followed the advice. They were awesome and the idea of them stuck in my head.
Addictive Sweet Potato Burritos
Too many like colors in the above pic to have the sweet potato to stand out.
I used canned sweet potatoes to make it easier.
Onions and peppers.
The bean mixture is in the blender.
Some assembly required.
Headed to the oven.
As good as we remembered!
Addictive Sweet Potato Burritos
Prep Time: 30 M | Cook Time: 20 M | Servings: 12 burritos
Ingredients:
1 tablespoon vegetable 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 3 tablespoons soy sauce 4 cups cooked and mashed sweet potatoes 12 (10 inch) flour tortillas, warmed 8 ounces shredded Cheddar cheese
Directions:
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.
PREP 30 mins
COOK 20 mins
READY IN 50 mins
Nutritional Info: Calories 505 kcal 25% Carbohydrates 76.6 g 25% Cholesterol 20 mg 7% Fat 8.5 g 13% Fiber 13.4 g 54% Protein 20 g 40% Sodium 1029 mg 41%
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