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Sweet Potato Burritos

Sweet Potato Burritos

From the All Recipes website:

If you aren’t familiar with this website, it allows you to search the recipes by ingredient—quite handy when you’re looking to use up something in the fridge.

Makes 12 burritos

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

(For vegan burritos, just omit the cheese.)


Preheat oven to 350 degrees F (175 degrees C).

Place tortillas on baking sheet and warm in oven while oven is pre-heating--but not too long!

Heat oil in a medium skillet, and sauté onion and garlic until soft. Stir in beans, and then mash everything together. 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 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.

Depending on your preferences, top with sour cream, salsa, and/or minced green onion.

“If you’d like to submit your recipes, please email Lisa at masterlisa22@gmail.com

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Qi Gong Institute of Rochester