Sweet Potato Burritos

This is one recipe that has stood the test of time in our family. I made these burritos a lot when Tom and I first got married and we were looking for meatless dishes. The original recipe called for shredded cheddar cheese to be added to the filling. I never add it anymore, but cheese is a nice addition if you are so inclined. Another option is to spread a little bit of salsa on each tortilla before adding the beans and sweet potatoes. However you make these, they are very yummy and filling, and as an added bonus they freeze nicely.

Sweet Potato Burritos

1 onion, chopped

4 cloves garlic, minced

6 cups cooked kidney beans

1 cup water

3 tablespoons chili powder

2 teaspoons cumin

2 tablespoons mustard

3 tablespoons soy sauce

4 cups cooked and mashed sweet potatoes

16 flour tortillas

Heat a little bit of oil or water in a medium skillet, and saute onion and garlic about 10 minutes, until soft. Stir in beans and mash. Gradually stir in water, and continue to mash together beans and water over medium heat. Stir in the chili powder, cumin, mustard and soy sauce. Remove from heat.

Divide bean mixture and mashed sweet potatoes evenly among the flour tortillas.

To freeze, wrap prepared burritos individually in plastic wrap.