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Sweet Potato Burritos

Serve these with sour cream, chopped
green onions and salsa. For Vegan burritos omit the cheese and sour cream.
These may be made ahead of time and individually frozen then heated.

1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
6 cups cooked kidney beans, rinsed and drained
2 cups water
3 Tbsp. chili powder
2 tsp. ground cumin
4 tsp. prepared mustard
pinch cayenne
3 Tbsp. soy sauce
4 c. cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese, omit for vegan burritos

Sour cream, salsa and chopped green onions for an additional tasty accompaniment/garnish.

Preheat oven to 350 degrees F.
Saute onion and garlic in oil until soft. Add the beans and mash. Gradually stir in the water and
heat until warm. Remove from the heat and stir in the chili powder, cumin, mustard,
cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the
warm flour tortillas. Top with cheese. Fold up tortillas burrito style.
Bake at 350 degrees F (175 degrees C) for 12 minutes.
Makes 12 burritos

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