Sweet Potato Burritos
This recipe comes from a coworker who raved about how delicious sweet potato burritos are. The flavors and spices come together well. Enjoy!
Ingredients
- 1 tablespoon Vegetable or Olive Oil
- 1 Onion Chopped
- 4 cloves Garlic Minced
- 1 can Kidney Beans Drained
- 1 can Black Beans Drained
- 1 cup Water
- 2 tablespoons Chili Powder Add more if you like it spicy
- 2 teaspoons Ground Cumin
- 4 teaspoons Prepared Mustard
- 3 tablespoons Soy Sauce
- 4 cups Cooked and Mashed Sweet Potatoes (or Baked Sweet Potatoes)
- 12 10-inch Flour Tortillas
- 8 ounces Cheddar Cheese Shredded
Optional Toppings
- Salsa
- Avocado/Guacamole
- Diced Tomatoes
- Shredded Lettuce
- Sour Cream
Instructions
- Prepare sweet potatoes (you can bake them or make mashed sweet potatoes. Or if you are in a hurry, Trader Joe’s has precooked mashed sweet potatoes in the freezer aisle).
- Preheat oven to 350 degrees F.
- 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. Stir in the chili powder, cumin, mustard and soy sauce.
- Divide bean mixture and mashed sweet potatoes evenly between the flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet or in casserole dish.
- Bake for 12 minutes in the preheated oven.
- Top with your favorite toppings and serve.
Notes
Note - preparing the sweet potatoes is the most time-consuming part of this recipe. I recommend prepping/making the mashed sweet potatoes before you are ready to actually assemble the burritos. Once you have the sweet potatoes ready to go, the rest goes together pretty easily. You can use baked sweet potatoes instead of mashed sweet potatoes if you prefer.