Sweet Potato Burritos

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  1 cup, sliced or 115g

• Garlic

  Raw

  4 clove or 12g

• Kidney beans

  All types, mature seeds, canned

  6 cup or 1.54kg

• Chili powder

  Spices

  3 tbsp or 23g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Mustard

  Prepared, yellow

  4 tsp or 1 packet or 20g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Sweet potato

  Cooked, baked in skin, without salt

  4 cup or 800g

• Tortillas

  Ready-to-bake or -fry, flour, without added calcium

  12 tortilla, large or 864g

• Cheddar cheese

  8 oz or 227g

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

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• Sweet Potato and Chili Soup
• Thyme Roasted Sweet Potatoes
• Candied Sweet Potatoes
• Tastiest Candied Sweet Potatoes
• Microwaved sweet potato