I couldn't help but to saute the onion and garlic in 1/2 cup Goya sofrito (freezer section) and 1/4 of a diced Cubanelle pepper, then added 1 can each of drained red and black beans nd 1/2 cup water, roughly mashing the mixture. To 4 baked, mashed sweet potatoes, I added 1/2 tsp. each salt and ground chipotle pepper. Due to unforeseen circumstances I froze both mixtures and thawed them this past weekend (worked GREAT!) For the tortillas, used our favorite Chi-Chi's brand Cafe Style enchilada-size tortillas (a corn flour and wheat flour tortilla). I prepared 10 Burritos, veggie spraying the seam side, laying the seam side down on a baking sheet, and veggie sprayed the tops. Placed baking sheet in lower 1/3 of the oven and turned burritos 10 minutes into the baking. They were browned/crispy and delicious. My hubby and I gave them 2 thumbs up, adding more spicy condiments as we like to do. I took leftovers to work this week and throughly enjoyed them! This deviated from the posted recipe, but I do see that others have made their own versions from this tasty "stepping stone" of a recipe!
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I couldn't help but to saute the onion and garlic in 1/2 cup Goya sofrito (freezer section)...