1 tbsp vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tbsp chili powder
4 tsp prepared mustard
2 tsp ground cumin
1 pinch cayenne pepper
3 tbsp soy sauce
4 cups mashed cooked sweet potatoes
12 flour tortillas, warmed
8 oz shredded cheddar cheese
Preheat oven to 350. Heat oil in a medium skillet and sauté onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2-3 minutes. Remove from heat and stir in soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Divide bean mix and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito style around the fillings and place on a baking sheet.
Bake in the preheated oven until warmed through, about 12 minutes.
I did not use 6 cups of kidney beans. I used 2 cans kidney and 2 cans black beans. This Sweet Potato and Bean Burritos recipe is pretty messy to make. I ended up making something that resembled more of a quesadilla. However, the next time I make it, I will try to roll some burritos. Despite the messiness, these were quite tasty.
Recipe courtesy of allrecipes