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Addictive Sweet Potato Burritos

SUBMITTED BY: Karena PHOTO BY: Allrecipes

"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."

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PREP TIME	30 Min
COOK TIME	20 Min
READY IN	50 Min
Original recipe yield 12 burritos

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon 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, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
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, 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, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.

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REVIEWS

Reviewed on Nov. 8, 2003 by dagny21

I debated trying these for a long time before I finally did it. I was almost positive they... MORE

Reviewed on May 3, 2007 by IMVINTAGE

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

IMVINTAGE
May 3, 2007

We loved these & thought they were far from bland. I didn't exactly follow the recipe though. Some spices, particularly curry, cumin & chile powder, need to be sauteed a bit to help release their flavors. So I sauteed my onion for a few minutes, added the garlic (didn't want to cook it too long as it turns bitter), then a couple of minutes later, added the cumin, chile & cayenne....allowing them to heat for a minute or two. Thsi really pulls the flavor out & makes a big difference. I used black beans (rinsed & drained & only mashed enough to beak up the beans) instead of kidney beans & I used vegetable broth instead of water, only adding enough to make it the consistency that I wanted. I used a mexican blend cheese, dark brown spicy mustard & just mixed my mashed sweet potatoes into the bean mixture instead of loading them separately into the burritos. Once assembled, I gave the burritos a light spray w/ olive oil cooking spray, just enough to fake them out & make them think they had been fried. ;o) Served them w/ fresh mango slices & avocado slizes, sprinkled w/ lime & salt. Brigadiero's (from this site) for dessert. I froze the leftovers on a cookie sheet. I'll wrap them separately in plastic wrap & then put them in a freezer bag. Thansk for a wonderful recipe Karena!

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33 users found this review helpful

We loved these & thought they were far from bland. I didn't exactly follow the recipe though.... MORE

Reviewed on Jul. 17, 2007 by Toni

I recently became a vegetarian and I was looking for a good pre-race meal that would provide... MORE

Reviewed on Jul. 9, 2003 by KIMR4EVA

Awesome, but I would used refried beans next time so avoid the hassle of mashing the kidney beans. MORE

Reviewed on Feb. 19, 2007 by KEANSOR

Very good and very healthy. Flavours were just right. Like other reviewers, I used black beans... MORE

Reviewed on Jan. 24, 2003 by GINNYG

This is real similar to a recipe that I have from a Moosewood low-fat cookbook. I have made... MORE

Reviewed on Nov. 8, 2003 by TARMAQ

Oh my goodness, these are incredible. I was sceptical at first - but the flavor of these was... MORE

Reviewed on Dec. 14, 2004 by Susan

This was surprisingly good!! I made it into a baked casserole, layering corn tortillas, bean... MORE

Reviewed on Oct. 15, 2003 by solemn chef

I make this recipe all the time - it's become a staple in my household. Wonderful! I would... MORE

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