Sweet Potato Burritos
These may be made ahead of time, individually frozen, then heated.
Yield: 12 burritos
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 or whole wheat tortillas, warmed
8 ounces shredded reduced-fat Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Bake for 12 minutes or until hot. Serve these with small dollop light sour cream, chopped green onions and salsa (mango or peach salsa is great with the sweet potato).