Name: Addictive Sweet Potato Burritos recipe
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;4 teaspoons prepared mustard;2 teaspoons ground cumin;1 pinch cayenne pepper, or to taste;3 tablespoons soy sauce;4 cups mashed cooked sweet potatoes;12 (10 inch) flour tortillas, warmed;8 ounces shredded Cheddar cheese

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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 4 teaspoons prepared mustard 2 teaspoons ground cumin 1 pinch cayenne pepper, or to taste 3 tablespoons soy sauce 4 cups mashed cooked sweet potatoes 12 (10 inch) flour tortillas, warmed 8 ounces shredded Cheddar cheese

Nutrition Info

504.6 calories carbohydrate: 76.6 g cholesterol: 19.8 mg fat: 8.5 g fiber: 13.4 g protein: 20 g saturatedFat: 4.2 g servingSize: - sodium: 1028.5 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water, heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas, top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
Bake in the preheated oven until warmed through, about 12 minutes.

Recipe Yield

12 burritos

Recipe Note

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.

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