This recipe combines two of my very favourite ingredients: sweet potato and beans. These two delicious components get cozied up inside a whole wheat flour tortilla, introduced to some sharp cheddar cheese, sauteed onion, garlic, and warming spices, and then baked until the, once, acquaintances become besties.
Not only are these burritos full of all things wonderful, but are also incredibly convenient. You can make several and then use them throughout the week. They pack incredibly well for lunches, and are great when reheated in the oven for dinner(s).
Serve them with some salsa, sour cream, and avocado slices and this burrito will definitely impress.
This recipe makes 12 burritos, so feel free to scale down to either 4 or 8, but know that you’ll be wishing that you’d make more if your kitchen-labours only birth quadruplets.
If you’re going to reheat them, throw them in the oven (or even a toaster oven); the devil-in-microwave-clothing’ll soggy them up.
Sweet Potato & Bean Burritos
Adapted from allrecipes
- 1 tablespoon extra virgin olive oil
- 1 medium-sized onion, chopped
- 4 cloves garlic, minced
- 6 cups beans: I use a mixture of red kidney beans and black beans, drained and rinsed (3 cans)
- 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 green onions, sliced
- 4 cups cooked and mashed sweet potatoes*
- 12 (10 inch) whole wheat flour tortillas
- 8 ounces shredded sharp cheddar cheese
- 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, soy sauce, and green onions. If the mixture seems liquidy, let it sit (off the heat) for several minutes to thicken up.
- Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style (I fold in the sides and then roll it so that the filling is completely encased by the tortilla – this makes them easy to wrap up and to bring for lunches), and place on a baking sheet.
- Bake for 12 minutes in the preheated oven, and serve.
*Scrub and dry potatoes and prick in several places with a fork. Place on a baking pan. Bake in 425 degree oven for 50-60 minutes. They are done when they feel soft.