Spicy sweet potatoes and bean burritos

8 Servings

Ingredients

Quantity Ingredient
3 teaspoons Olive, canola, or light sesame oil
1 large Onion; minced
3-4 cloves garlic; minced
6 cups Cooked beans (black turtle, kidney, adzukzi, or garbanzos)
2 cups Water or bean-cooking liquid
3 tablespoons Chili powder
2 teaspoons Ground cumin
4 teaspoons Prepared mustard
1 pinch Cayenne; optional [Not!]
3 tablespoons Soy sauce
3 Scallions; finely chopped
4 cups Cooked sweet potatoes, mashed with salt and water or soymilk
8 larges Whole-wheat tortillas
TOPPINGS:; Your choice
Shredded lettuce
Grated carrots
Alfalfa sprouts
Minced onions
Sliced celery
Thinly sliced avocado
Salsa
Plain yogurt

Directions

OPTIONAL GARNISHES

Heat oil in a large pot and saute onion until almost transparent around the edges. Add minced garlic and stir. Add cooked beans, water or bean-cooking liquid, chili powder, cumin, mustard, and cayenne. Bring to a oil, turn heat to low, cover, and simmer until beans are very soft, 10 to 15 minutes.

Stir in soy sauce. Mash beans in the pot with a potato masher or large slotted spoon. Simmer, uncovered, to cook away any excess liquid. Taste and add more seasoning if desired. Sprinkle scallions over beans.

Preheat oven to 375F. Spread ⅔ cup bean mixture down the middle of a tortilla and top with ½ cup mashed sweet potato. Roll up, folding edges in from two side to cover filling. Repeat with remaining tortillas. Place burritos seam side down on a baking sheet or in a casserole dish. Bake until crisp, 5 to 12 minutes.

Sprinkle burritos with toppings of choice. Garnish as desired.

Recipe By : VegTimes (Oct91) Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 09:27:36 +0100 From: Kaye Sykes <Sykes.Kaye@...>

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