Sweet Potato Bean Burritos
 
Prep time
Cook time
Total time
 
Serves: 12 servings
Ingredients
  • 2 sweet potatoes (enough to make 4 cups mashed)
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 (15oz) can kidney beans, rinsed and drained
  • 1 (15oz) can black beans, rinsed and drained
  • 2 cups water
  • 3 tbsp chili powder
  • 3 tbsp soy sauce
  • 4 tsp prepared mustard
  • 2 tsp ground cumin
  • ¼ tsp cayenne pepper, or to taste
  • 12 large flour tortillas, warmed
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterrey jack cheese
  • toppings: sour cream, guacamole, salsa, green onions, cilantro
Instructions
  1. Preheat oven to 400°F. Pierce each sweet potato several times with a fork. Place sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes.
  2. Remove from oven and allow to cool. Lower oven temperature to 350°F.
  3. Meanwhile, in a large skillet heat oil on medium heat. Sauté onion and garlic until soft. Mash beans on a large plate and then mix into onion mixture. Gradually stir in water and heat until warm, 2 to 3 minutes. Remove from heat and stir in chili powder, soy sauce, mustard, cumin, and cayenne pepper.
  4. Peel and mash sweet potatoes.
  5. Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place seam side down on a baking sheet lined with foil.
  6. Bake for 12 minutes or until warmed through.
  7. Serve topped with sour cream, guacamole, salsa, green onions, cilantro or your favourite tex mex toppings!
Notes
Freezing Instructions:
Wrap individually in aluminum foil and freeze up to 3 months.

To reheat from frozen:
Remove frozen burritos from foil. Wrap in a damp paper towel on a microwave-safe plate and microwave on high for 3 minutes. Remove paper towel, transfer to baking sheet and bake at 400 degrees for 12 minutes or until crispy.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2015/08/sweet-potato-bean-burritos-spanish-rice.html