Sweet Potato Burritos

[Guest guest]

Sweet Potato Burritos

 

 

3 teaspoons vegetable oil

1 onion, chopped

4 cloves garlic, minced

6 cups canned kidney beans, drained

2 cups water

3 Tablespoons chili powder

2 teaspoons ground cumin (optional)

4 teaspoons prepared mustard

1 pinch cayenne pepper (optional, to taste)

3 Tablespoons soy sauce

4 cups sweet potatoes, cooked and mashed

12 10-inch tortillas, warmed (GF recipe in GFCFRecipes archives)

8 ounces shredded soy cheddar cheese

vegan sour " cream " (as garnish)

green onions, chopped (as garnish)

salsa (as garnish)

 

Preheat oven to 350 degrees F.

 

 

Sauté onion and garlic in hot oil in a medium skillet until soft. Stir in

the beans, then mash them a little. Stir water into the mixture gradually

and continue heating until warm. Stir in the chili powder, cumin, mustard,

cayenne pepper (if using) and soy sauce after removing from heat.

 

 

Spread the bean mixture and the mashed sweet potatoes evenly onto the warm

tortillas. Add soy cheese. Form into burritos by folding the tortillas.

 

 

Bake for 12 minutes.

 

 

Makes 12 burritos.

 

 

These burritos are also good when you make them ahead, freeze them

individually, then later reheat them. You can also deep-fry them for an

interesting variation on the original.

 

******************************************************

My food,' said Yahshua, 'Is to do the will

of Him who sent me and to finish His work.

 

Yochanan 4:34

 

Baruch haba b'shem Adonai

 

******************************************************