Sweet Potato Burritos

We have all been told to never judge a book by its cover. Well, I'm learning to not judge a recipe by its title. 


As a newish cook, I still find it difficult to read through a recipe and have a really good sense of what it's going to taste like. So when I saw the title, Addictive Sweet Potato Burritos, I wasn't sold. I couldn't get my mind to understand what the combination of sweet potatoes and beans (and mustard?!) would be like, but how could 1,218 people who gave it 4.5 stars on www.allrecipes.com, be wrong? Well, they weren't.


In just three short weeks, we've made this three times. It is so good, I can't even begin to explain it. The sweet potato doesn't have a very powerful flavour and while it adds more than just being a filler, it doesn't compete with the beans. And the best part is that this dish is screaming healthy. I mean, sweet potatoes and beans and spice? If I didn't douse these in sour cream, we'd be looking at a serious health food here. 


So now you have it. Sweet potatoes and beans = a match made in heaven. 


Sweet Potato Burritos
Makes 12 large burritos
Printable Recipe


Ingredients

• 1 tbsp butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cans black beans, drained
• 1 can kidney beans, drained
• 2 cups water
• 3 tbsp chili powder
• 2 tsp ground cumin
• 4 tsp prepared mustard
• 1 pinch cayenne pepper
• 3 tbsp soy sauce
• 4 cups sweet potatoes, cooked and mashed (boiled or roasted)
• 12 10" flour tortillas
• 3/4 cup shredded cheddar cheese

Directions

• Preheat oven to 350 degrees.
• In a large bowl, combine the black beans and kidney beans and roughly mash.
• Heat butter in a medium saucepan and saute onion and garlic until soft. Stir in beans and gradually stir in water -- you want them to be thick still and not too runny so you might not need as much as 2 cups of water.
• Remove bean mixture from heat and stir in chili powder, cumin, mustard, cayenne pepper and soy sauce.
• Warm stack of tortillas in the microwave for 45 seconds to make pliable.
• Divide bean mixture and mashed sweet potatoes evenly between tortillas. Top with cheese and roll tortilla and place seam side down in a baking pan. 
• Bake for 12-15 minutes until slightly browned.
• Serve with salsa and sour cream.