Tonight I made Sweet Potato Burritos. First let me say that this took way longer to make than I expected. And while it was good, I’ll never again make this on a week day.
Recipe:
1 tablespoon vegetable oil
2 cloves garlic, minced
15 oz (1 can) canned kidney beans, drained
1 cup water
1.5 tablespoons chili powder
2 teaspoons prepared mustard
1.5 tablespoons soy sauce
1 cooked and mashed sweet potatoe
Flour tortillas
Shredded Cheddar cheese
Heat oven to 450 degrees and cook sweet potato for 90 minutes, or until soft. While that is cooking you can prepare the rest of the burrito mix.
Pour oil into pan and saute the chopped garlic. Add kidney beans and mash. Slowly add in water, letting the mixture thicken over heat. Add chili powder, mustard and soy sauce. Once sweet potato is cooked, remove and set oven to 350 degrees. Skin sweet potato and mash into the mixture. Then divide mixture evenly amongst the flour tortillas, top with cheese and roll (Clearly my rolling execution needs work. In case you can’t tell, I’ve never made a burrito before). Bake at 350 degrees for 12 minutes. Serve with sour cream on the side.
It might not look too appealing thanks to the kidney bean and sweet potato mix, but don’t let it fool you. The kick from the chili pepper and the sweet from the sweet potato work together quite nicely. Great meal to change things up a bit.
