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

  Raw, unprepared

  6 sweetpotato, 5" long or 780g

• Tortillas

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

  12 tortilla, large or 864g

• Cheddar cheese

  8 oz or 227g

Directions

1. Preheat the oven to 350°F (175°C).
2. Poke holes in the sweet potatoes with a fork. Microwave on a plate for 2 minutes, flip, and microwave for another 2 minutes until soft. Microwave for additional 1-minute increments if needed until soft. Repeat with any remaining potatoes and set aside.
3. In a skillet, heat oil and sauté onions and garlic until soft. Add beans and mash. Stir in water, chili powder, cumin, mustard, cayenne, and soy sauce. Heat until warm.
4. Mash sweet potatoes into the bean mixture. Divide the mixture among the tortillas, top with cheese, fold into burritos, and place on a baking sheet.
5. Bake in the preheated oven for 12 minutes. Serve warm.

Similar Foods

• Candied Sweet Potatoes
• Breakfast Sweet Potato
• Sweet Potato Soup
• Sweet Potato Hash
• Sweet Potato "Fries"
• Sweet Potato Pudding