Spicy Sweet Potato-Bean Burrito
1 teaspoon oil
1 large onion, finely chopped
3 or 4 cloves garlic, minced
6 cups cooked beans (kidney or garbanzo)
2 cups water or bean-cooking liquid
2 to 3 tablespoons chili powder
2 to 4 teaspoons prepared yellow mustard
2 teaspoons ground cumin
2 to 3 tablespoons soy sauce
10 soft whole-wheat tortillas
4 cups cooked sweet potatoes, mashed
3 green onions, finely chopped
avocado, thinly sliced, to garnish
salsa, to garnish
1. Heat oil in a 4 quart saucepan over medium heat. Saute onion in oil until transparent. Add garlic and stir. Add beans, water, chili powder, mustard, and cumin.
2. Bring mixture to a boil over medium-high heat. Cover. Reduce heat to low. Simmer until beans are very very soft, about 10 to 15 minutes. Stir in soy sauce.
3. Mash beans in the pot with a potato masher or large slotted spoon. Simmer, uncovered, over medium-low heat to cook away any excess liquid, about 25 minutes. Taste and add more seasoning, if desired.
4. Preheat oven to 375 degrees F. Spray a baking sheet with nonstick spray. Spread about 2/3 cup bean mixture down the middle of a tortilla and top with 1/2 cup mashed sweet potatoes. Sprinkle with 1/8 green onions. Roll up burrito, folding edges in from 2 sides to cover filling.
5. Repeat with remaining tortillas, bean mixture, sweet potato and onions. Place burritos seam side down on prepared baking sheet. Bake for 10 to 15 minutes or until burritos are crisp. Sprinkle burritos with avocado and salsa.
SO HOW'D IT GO?
These burritos are amazing! I added spinach to the mashed up, warm sweet potatoes to add more nutritional value. I froze them overnight, took one out this morning and just cooked it in the microwave for 3 minutes and ate it for lunch. This is a keeper!
Well, I like sweet potatoes, and I like burritos, so I figured I'd give these a try and feed them to a suspicious omni as well. They're quite tasty!
Pros: the texture/flavor combo is lively and flavorful in your mouth - the sweet potato vs. the bean mixture works incredibly well. The green onions/scallions give it just the right bit of "fresh" in your mouth. Baking the burritos at the end gives the tortillas a nice "crunch" contrast to the smushy filling.
Cons: it really does take a while to make these - I hope they freeze well. Also, although they're entitled "Spicy Burritos," they're really not spicy at all.If you used red pepper instead of chili pepper, they would be, but I don't like really hot spice, so it was fine for me.
Alterations: I halved the recipe and it made 7 burritos (now what do I do with that last tortilla?), so we ate four, and three are in the freezer - I'll report back on those. I also topped off with Tofutti sour cream which really made them rock!
Wow these were delicious! I subbed Bragg's Liquid Aminos for the soy sauce. I used Ezekial brand sprouted tortillas. I am drooling just thinking about having the leftovers for lunch today ;) They take a bit of time but they are sooooooo worth it! I used 2 19-oz cans of kidney beans and 1 19-oz can of garbanzo beans. My stomach can't handle lots of spice so I only used 1 tbs of chili powder. This still had tons of flavor and was absolutely delicious. Thanks for the recipe!
This is really good. I made a half batch b/c I am not usually a huge fan of sweet potatoes, but they were perfect in these burritos. I used pinto and black beans b/c that was all I had and they were fine, even mashed together. I also added tons of crushed red pepper and more cumin and chili powder, and lime juice instead of soy sauce. Very tasty, filling and hearty. Thanks!
Just reading about these burritos made me hungry.
But I didn't have sweet potatos on hand tonight!
Instead I made a "green burrito" version. I boiled some split peas and lentils and lightly mashed those with the onion, mustard and spices, then baked. Turned out well.
I LOVE this dish!! AWESOME!
Freeze before baking and then heat and eat anytime!
I serve mine with jalapenos.
OH and if you don't have any soy sauce on hand, just remember to add a tiny bit of salt it makes a huge difference.