Sweet Potato Burritos

Sweet Potato Burritos

3 tsp. canola or olive oil

1 onion, chopped

4 cloves garlic, minced (do this 10 minutes prior to sautéing)

6 cups canned kidney beans, drained

1 to1-1/2 cups water

3 Tbsp chili powder

2 teaspoons ground cumin

4 teaspoons prepared mustard

1 pinch cayene pepper (optional, to taste)

3 Tbsp soy sauce

4 cups sweet potatoes, cooked and mashed

12 10-inch flour tortillas, warmed (be sure to use fresh ones so they will roll up without cracking)

8 ounces shredded cheddar cheese (I use cheddar soy cheese)

sour cream (optional as a garnish - can use low/no-fat version)

green onions, chopped (as garnish)

salsa (as garnish)

guacamole (as a garnish - much healthier than using sour cream!)

　

　

Directions:

Preheat oven to 350 degrees F.

Sauté onion and garlic in hot oil in medium skillet until soft.

Stir in the beans, then mash them a bit. Stir water into the mixture gradually and continue heating until warm. Stir in the spices, mustard, and soy sauce after removing from heat.

Spread the bean mixture and the mashed sweet potatoes evenly onto the warm flour tortillas. Add cheese. Form into burritos by folding the tortillas.

Spray baking dish with cooking oil. Cover burritos with foil so they don't dry out. Bake for 12 minutes.

　

Servings: Makes 12 generous burritos.

Can be frozen individually and then reheated in the microwave for use as a quick meal in the future.

http://www.cancerrd.com/recipes/sweetpotatoburritos2.htm