Addictive Sweet Potato Burritos Once you've had one - you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos. 3 tsp vegetable oil 1 onion, chopped 4 cloves garlic, minced 6 cups canned kidney beans, drained 2 cups water 3 tbs chili powder 2 tsp ground cumin 4 tsp prepared mustard 1 pinch cayenne pepper, or to taste 3 Tbs soy sauce 4 cups cooked and mashed sweet potatoes 12 (10-inch) flour tortillas, warmed 8 ounces shredded cheddar cheese Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and saute onion and garlic in 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. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. Bake for 12 minutes in the preheated oven and serve.
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