Sweet Potato Burritos
The name Sweet Potato Burritos may sound a little unusual, but they are SO good! My son ate two whole burritos this time!
We tend to get plenty of black and pinto beans, so this recipe helps mix it up by adding kidney beans to our diet. And sweet potatoes are so healthy as well.
This is a nutritious, easy, unique dinner! I am always surprised by how wonderfully these flavors go together…who knew? I hope this will be a recipe you will pin and add to your repertoire.
This recipe was adapted from Karena at All Recipes.
Happy Cooking! ~ Gena
Ingredients:
Makes 6 burritos
- 1 T olive oil **
- 1/2 onion, chopped **
- 2 cloves garlic, minced (optional) **
- 1- 15 oz can kidney beans, drained **
- 1/2 cup water
- 1 T chili powder
- 1 t. dijon mustard (I love Grey Poupon)
- 1 pinch cayenne pepper (optional)
- 1 T soy sauce
- 2 sweet potatoes
- 6-7 tortillas fresca **
- 2 cups shredded Cheddar cheese **
** Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning. Types of cheese, beans and noodles may vary.
Directions:
- Preheat oven to 350 F.
- Poke holes in sweet potatoes with a fork. Microwave for about 7-10 min. or until fork tender. Let cool then peel, mash and set aside. (I find that the skin usually peels right off.)
- Meanwhile, if using uncooked tortillas, cook and set aside.
- Heat olive oil over med. heat in a large saucepan. Add onions and saute until translucent, about 3 min. Add garlic and cook one more minute.
- Add beans to onion mixture and mash with a potato masher. Stir in water until mixture is incorporated. Cook for a few more minutes and then remove from heat.
- Add chili powder, mustard, soy sauce and cayennne pepper, if using. Mix well.
- Add mashed sweet potatoes evenly among tortillas, about 2 spoonfuls, right down the middle of tortilla.
- Add bean mixture evenly on top of sweet potatoes. Roll up by folding one edge of tortilla over filling, tucking in the ends, then continue rolling. Seam should be on the bottom.
- Place filled burritos on a cookie sheet, smother with cheddar cheese and bake until cheese is melted and just starting to bubble, about 12-15 min.
Enjoy!!