- 3 teaspoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups canned kidney beans, drained
- 2 cups water
- 3 Tablespoons chili powder
- 2 teaspoons ground cumin
- 4 teaspoons prepared mustard
- 1 pinch cayenne pepper (optional, to taste)
- 3 Tablespoons soy sauce
- 4 cups sweet potatoes, cooked and mashed
- 12 10-inch flour tortillas, warmed
- 8 ounces shredded cheddar cheese
- sour cream (as garnish)
- green onions, chopped (as garnish)
- salsa (as garnish)
Preheat oven to 350 degrees F.
Sauté onion and garlic in hot oil in a medium skillet until soft. Stir in the beans, then mash them a little. Stir water into the mixture gradually and continue heating until warm. Stir in the chili powder, cumin, mustard, cayenne pepper (if using) and soy sauce after removing from heat.
Spread the bean mixture and the mashed sweet potatoes evenly onto the warm flour tortillas. Add cheese. Form into burritos by folding the tortillas.
Bake for 12 minutes.
Makes 12 burritos.
My Notes: This recipe is AMAZING! I half'd the recipe for B and I but I wish I doubled it and froze some to reheat at my whimsy. Make it. Make lots of it. You will not regret it. The next time I make it, I will take pictures for the blog. I didn't this time because we were so ravenous that I forgot all about taking pictures until I was licking my plate.
UPDATE: I made these again - only this time I substituted curry for the cumin (sometimes it is a good thing to have a pre-dinner adult beverage). It was a mistake but it turned out soooo much better than normal. I highly recommend "messing them up" with curry.