Sunday, February 24, 2013

Addictive sweet potato burritos

I was going through photos from the summer and came across this one, which stopped me because 1. it's a picture of my little green glass; and 2. ohmygoodness I miss eating these burritos every day and I need to make and freeze another batch.  For both reasons, I'm sharing the recipe.  A must-try for all mamas pregnant or nursing, or anyone really.  Not trying to exclude, peeps.

Addictive Sweet Potato Burritos

the ingredients:

1 tablespoon olive oil (or 2 - let's be honest)
1 onion, chopped (make it a big one)
4 cloves garlic, minced (I use the pre-minced jarred variety, 1 big spoonful)
4 cans black beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons mustard of choice
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes (maybe 3 large ones, baked and peeled)
12 or so (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

the directions:

  1. Preheat the oven to 350 degrees F.
  2. Heat oil in a skillet and saute onion until soft; add garlic and saute another minute.  Stir in beans and mash to desired mashiness.
  3. Stir in water, chili powder, cumin, mustard, cayenne pepper, and soy sauce and heat until warm.
  4. Put some bean mixture, some mashed sweet potatoes, and some cheddar cheese into each tortilla.  (The exact amounts are up to you.  I've never measured exactly.)  Fold up the tortillas burrito style and place on a baking sheet sprayed with cooking oil.
  5. Bake for 12 minutes in the preheated oven and serve, or wrap 'em and freeze 'em individually for a satisfying and easy lunch or snack.  Boom.

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