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Sweet Potato Burritos

Sweet Potato Burritos

These sweet potato burritos are a flavorful twist that will leave you wanting more. Perfect when served with sour cream and salsa.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 12 burritos
Calories 505 kcal

Equipment

  • medium skillet
  • baking sheet
  • oven

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 6 cups canned kidney beans, drained
  • 2 cups water
  • 3 tablespoons soy sauce
  • 3 tablespoons chili powder
  • 4 teaspoons prepared mustard
  • 2 teaspoons ground cumin
  • 1 pinch cayenne pepper or to taste
  • 4 cups mashed cooked sweet potatoes
  • 12 pieces flour tortillas (10 inch), warmed
  • 8 ounces shredded Cheddar cheese

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a medium skillet. Cook and stir onion and garlic in hot oil until onion is soft. Mash beans into onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in soy sauce, chili powder, mustard, cumin, and cayenne pepper.
  • Divide bean mixture and mashed sweet potatoes evenly between warm tortillas; top with cheese. Fold tortillas, burrito-style, around fillings and place on a baking sheet.
  • Bake in the preheated oven until warmed through, about 12 minutes.

Notes

For vegan burritos, omit cheese and sour cream. The burritos may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep-frying these tasty burritos.

Nutrition

Serving: 1burritoCalories: 505kcalCarbohydrates: 77gProtein: 20gFat: 9gSaturated Fat: 4gCholesterol: 20mgSodium: 1029mgPotassium: 503mgFiber: 13gSugar: 5gVitamin C: 15mgCalcium: 307mgIron: 5mg
Keyword Easy Recipe, kidney beans, salsa, sour cream, Sweet Potato Burritos, vegan options
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