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Side One - Cut Out Below -
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Sweet
Potato Burritos
Adapted
and reprinted with permission from the website BeanBible.com.)
- 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)
- 8
ounces shredded cheddar cheese (I use cheddar soycheese)
- sour
cream (low/no-fat version), green onions, salsa, guacamole
(optional garnishes)
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Side Two- Cut Out Below -
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Sweet
Potato Burritos (cont.)
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 thewarm flour tortillas. Add cheese. Form into
burritos byfolding 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.
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