Vegetarian

Sweet Potato and Black Bean Burritos takes several minutes to prepare.

Sweet Potato and Black Bean Burritos takes several minutes to cook.

Sweet Potato and Black Bean Burritos makes 12 servings.

The ingredients for Sweet Potato and Black Bean Burritos are:

1 tablespoon extra virgin olive oil
1 medium-sized onion, chopped
3 cloves garlic, minced
4 cups beans: I use a mixture of red kidney beans and black beans, drained and rinsed (2 cans)
1 1/3 cups water
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
2 tablespoons soy sauce
3 green onions, sliced
3 cups cooked and mashed sweet potatoes*
12 (8 inch) flour tortillas

Here is how you make Sweet Potato and Black Bean Burritos:

DirectionsPreheat 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.Serving Size:?makes 12

The nutritional information for Sweet Potato and Black Bean Burritos is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 273.2

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 746.8 mg
• Total Carbs: 48.2 g
• Dietary Fiber: 7.9 g
• Protein: 10.1 g