Wednesday, September 7, 2011

Sweet Potato Burritos

Ok, so I don't know about you, but when I first read the title of this recipe, I scrunched my nose. I did not know quite what to think about it. But I also thought, what a perfect opportunity to try something new and different for the blog! Plus, on the website that I found it at, other people who have tried it, swear by it. So for Labor Day, I decided to hop on the sweet potato burrito train and give it a shot. :)

For the most part, it is fairly easy...just a bit time consuming. You have to bake and mash the sweet potatoes and then you have to mash all of those beans in your skillet when the time comes. It can take a little bit of time. The only change I made was I left out the mustard because my husband is allergic. Other than that, I followed it exactly. The end result: very good. The homemade bean mixture was mine and my husband's favorite part about it. During the bean mashing part, I began thinking to myself, maybe next time I will just buy refried beans and skip this whole ordeal. BUT don't do it. The homemade bean mixture is very good and tastes different than refried beans, so you would have a completely different flavor if you went that route.

As for the sweet potatoes, they definitely mix up the flavor from your usual burrito taste. They add a sweetness and also cause the burrito to be extremely filling. I could only eat one burrito and I was stuffed. I think next time, I will try adding corn to the mixture too, to add a little crunch and texture. :) Let me know what you try!

Once done, I topped them with sour cream...because I can't live without it. :)

All in all, my taste buds were happy and it was something fun and different to try, which I always enjoy!

1 tablespoon 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, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded 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 and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.

(Gluten free- GF tortillas and soy sauce. I used La Choy soy sauce.)

Original recipe from (Addictive Sweet Potato Burritos)

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