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
- 1 tablespoon vegetable oil
- 1 onion , chopped
- 4 cloves garlic , minced
- 6 cups canned kidney beans , drained
- 2 cups water
- 3 tablespoons soy sauce
- 3 tablespoons chili powder
- 4 teaspoons prepared mustard
- 2 teaspoons ground cumin
- 1 pinch cayenne pepper , or to taste
- 4 cups mashed cooked sweet potatoes
- 12 flours tortillas , 10 inch
- 8 ounces shredded Cheddar cheese
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
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.
-
3
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.
-
4
Bake in the preheated oven until warmed through, about 12 minutes.
Nutrition Facts
Per serving
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