This sweet potato burrito recipe is a little different, but I’ve had many, many requests for it. Once you’ve had one, you’ll want another. Serve these with sour cream, chopped green onions, and salsa.
Preparation Details
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 12
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups canned kidney beans, drained
- 2 cups water
- 3 tablespoons soy sauce
- 3 tablespoons chili powder
- 4 teaspoons prepared mustard
- 2 teaspoons ground cumin
- 1 pinch cayenne pepper, or to taste
- 4 cups mashed cooked sweet potatoes
- 12 (10 inch) flour tortillas, warmed
- 8 ounces shredded Cheddar cheese
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a medium skillet. Cook and stir onion and garlic in hot oil until onion is soft. Mash beans into onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in soy sauce, chili powder, mustard, cumin, and cayenne pepper.
- Divide bean mixture and mashed sweet potatoes evenly between warm tortillas; top with cheese. Fold tortillas, burrito-style, around fillings and place on a baking sheet.
- Bake in the preheated oven until warmed through, about 12 minutes.
