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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 12 |
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Serve these vegetarian burrito's with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream Ingredients:
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, to taste |
3 tablespoons soy sauce |
4 cups cooked and mashed sweet potatoes |
12 10-inch flour tortillas, warmed |
8 ounces shredded cheddar cheese, optional |
sour cream, optional |
green onion, optional |
salsa, optional |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic in until soft.
3. Stir in beans, and mash.
4. Gradually stir in water, and heat until warm.
5. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
6. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.
7. Top with cheese.
8. Fold up tortillas burrito style.
9. Bake for 12 minutes in the preheated oven, and serve.
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