How to CookHow to make Addictive Sweet Potato BurritosPosted on May 25, 20163 min read 0 318 “Once you’ve had one, you’ll want another. The recipe is a little different from most burrito recipes, but I’ve had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.” Prep. TimeCook TimeReady In15 m25 m40 mIngredients :1 tablespoon vegetable oil1 onion, chopped4 cloves garlic, minced6 cups canned kidney beans, drained2 cups water3 tablespoons chili powder4 teaspoons prepared mustard2 teaspoons ground cumin1 pinch cayenne pepper, or to taste3 tablespoons soy sauce4 cups mashed cooked sweet potatoes12 (10 inch) flour tortillas, warmed8 ounces shredded Cheddar cheeseDirections :Preheat oven to 350 degrees F (175 degrees C).Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.Divide bean mixture 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.Cook’s Notes:For vegan burritos, omit the cheese and sour cream.These may be made ahead of time, individually frozen, then heated.For an interesting variation, try deep-frying these tasty burritos.