Sweet Potato and Kidney Bean Burrito |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Dinner will be ready in a flash! These are so tasty and wonderfully healthy. High in protein and low in fat. You can also use black beans or cannelini beans. I found this recipe on the internet and altered it to my liking. Ingredients:
6 sweet potatoes, peeled, cooked, and mashed |
1 tablespoon vegetable oil |
1 red onion, chopped |
6 garlic cloves, minced |
3 (15 ounce) cans kidney beans, drained |
2 cups water |
4 tablespoons chili powder |
2 1/2 teaspoons ground cumin |
4 teaspoons mustard |
1/8 teaspoon cayenne pepper (or to taste) |
3 tablespoons soy sauce |
12 (10 inch) wheat flour tortillas, warmed |
1 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 350 degrees F.
2. Heat oil in a large skillet, and saute onion and garlic 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 and roll up the filled tortillas burrito style, and place on a lightly greased baking sheet.
8. Bake for 12 minutes in the preheated oven, and serve.
9. Serve with sour cream, chopped green onions and salsa.
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