Oh my, these are good! These burritos have a unique flavor twist and are high in nutrition and fiber from the sweet potatoes and beans. Make a batch or two. You can freeze the extras for a quick meal. The original burrito recipe called for kidney beans, but I prefer pinto beans or a combo.
The wonderful thing about this recipe is that is very forgivable. Vary the burrito sized tortillas: whole wheat, ancient grain, or whatever looks good. Vary the beans, mashed or whole, add cheddar, Monterey Jack, Pepper Jack, or your favorite vegan cheese.
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
3 tablespoons chili powder
2 teaspoons ground cumin 4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce or Bragg Liquid Aminos
4 cups cooked and mashed sweet potatoes
12 (10-inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese or vegan cheese
Serve with favorite salsa, sour cream, avocado slices.
Extra delish crisped up in a frypan with a small about of oil.
