:max_bytes(150000):strip_icc()/8245563-df4c1b31ad504ecfab7ed95f9324a3a3.jpg)
This sweet potato burrito recipe is a little different, but I’ve had many, many requests for it. Once you’ve had one, you’ll want another. Serve these with sour cream, chopped green onions, and salsa.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups canned kidney beans, drained
- 2 cups water
- 3 tablespoons soy sauce
- 3 tablespoons chili powder
- 4 teaspoons prepared mustard
- 2 teaspoons ground cumin
- 1 pinch cayenne pepper, or to taste
- 4 cups mashed cooked sweet potatoes
- 12 (10 inch) flour tortillas, warmed
- 8 ounces shredded Cheddar cheese
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Heat oil in a medium skillet. Cook and stir onion and garlic in hot oil until onion is soft. Mash beans into onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Step 3
Divide bean mixture and mashed sweet potatoes evenly between warm tortillas; top with cheese. Fold tortillas, burrito-style, around fillings and place on a baking sheet.
Step 4
Bake in the preheated oven until warmed through, about 12 minutes.
Tips
For vegan burritos, omit cheese and sour cream.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 505 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat4g | 21% |
| Cholesterol20mg | 7% |
| Sodium1029mg | 45% |
| Total Carbohydrate77g | 28% |
| Dietary Fiber13g | 48% |
| Total Sugars5g | |
| Protein20g | |
| Vitamin C15mg | 77% |
| Calcium307mg | 24% |
| Iron5mg | 30% |
| Potassium503mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
My husband was skeptical when I served this for dinner one night, now it is one of our favorites – that includes our 2 and 4 year old! Yummy!
-
Instead of making my own refried beans – per the recipe – I oppted to use canned spicy – no fat refried beans from the store – and I mictrowaved 3 raw sweet potatoes – although 2 would have been enough – cook in microwave according to directions for baked poatatoes – I did 3 for 6 minutes and then peeled and mashed them.
This recipe is VERY Yummy and good! My husband even liked it! You don’t really taste the sweet potatoes in it – but they do take some of the “bite” out of the spicy beans.
-
Wow! This is really good! The sweet potatoes give a nice rich sweet taste to the mix. Very good and very easy to make!
-
Great way to make lunches for busy days. Freeze em, then microwave them at will. Taste even better reheated.
Very, very moorish. -
Delicious! Make ahead and reheat in oven at 350 for 35-40 minutes. I recommend covering them for the first 30 minutes and then removing cover for the last 10 minutes to make them a little crisp.
-
My kids didn’t care much for this recipe, but my husband and I loved them. He actually asked me to the save the recipe and make them again some time…a FIRST from this very picky eater!
This recipe has a surprisingly unique taste.
-
My teenaged granddaughter is claiming to be a vegetarian so I tempted her with this recipe and guess what? She liked it!
-
I am now addicted. This is one of the best recipes I’ve had in a long time!!! My whole family loves it.
-
I am not a vegetarian, but am always
looking for ways to cut down on the meat.
This recipe was super! I was a little
wary of the sweet potato, but they
were great. Just the right balance of
textures. My husband loved them
and my 7 yr. old loved the sweet potato
I baked them enchilada style and added
salsa to the bottom of the pan so they
would not stick & also topped them with
more salsa.
Great recipe. Will definately make
them again. -
These are great. We dip them in a salsa/ranch mix. I’ve served them to my whole family of people who don’t like sweet potates and they’ve all loved them!
-
Addictive is right! I’ve craved these since making them.
I found the recipe when planning a dinner with vegetarian guests.
Now we don’t need a vegetarian in attendance for an excuse to make them.
With recipes like these, a vegetarian lifestyle doesn’t seem like a compromise
– even to a carnivore like me! -
Addictive is an appropriate adjective for these burritos! I added a can of drained, rinsed black beans the second time I made them, and it was a big hit! Also, the recipe is easilly made a little zippier with the addition of more garlic and chiles! My three-year-old loves them!
-
I didn’t think addictive was an appropriate word for these burritos. “Average” would have been more like it. We “liked” these burritos, but we didn’t love them. They were not flavorful enough even though we added all the fixings. We could taste the Sweet Potato, and it didn’t compliment the beans very well. I would only make this recipe again if I had Vegetarian guest over for dinner.
-
These burritos were tasty, however the bean mixture called for too much water so i had to add a fourth can of cooked kidney beans. Prep time was longer than i expected. Lots of fun, though. Overall a good recipe.
-
This recipe has become a family favorite. As a mother of five children, it is unusual to find a recipe that they all like. They love these burritos. I do use less water than called for in the recipe and have substituted the beans with black or pinto beans. I also use canned sweet potatoes at times. (This lessens preparations time.)
-
So delicious! Takes a little time to prepare, but a perfect way to enjoy the much-underutilized sweet potato!
:max_bytes(150000):strip_icc()/7972550_Teriyaki-Steak-Quesadillas_thedailygourmet_2x1-5cfb3408223a4670813fabcb7cf79e85.jpg)
:max_bytes(150000):strip_icc()/7971823_Sweet-Potato-Boats-with-Bacon-Apples-and-Cheddar_2x1-4e6eea750d104bf0b88293e682c6bc97.jpg)
:max_bytes(150000):strip_icc()/7970578_5-Ingredient-Cheesy-Taco-Soup_SoupLovingNicole_2x1-7da60c2ec98d42239ca2c021d961e890.jpg)
:max_bytes(150000):strip_icc()/7967888_Sweet-Potato-Cobbler_Aly-in-the-Kitchen_2x1-762f88c6f7af4d49a5d38d2a1d6a4cb7.jpg)
:max_bytes(150000):strip_icc()/7853525RotelTacos2x1-e553c369515e4047893f531746b1d2e6.jpg)
Leave feedback about this