Sweet Potato Burrito

My favorite food discovery of 2011. We discovered this in Texas while looking at the old Kindwood 2nd ward recipe book. I try to make these once a month and make enough for two other meals; they freeze so nicely. We usually don't have all the spices on hand but have found them to be just as yummy sans mustard and soy sauce.We also like them on the small tortillas as you get more crunch per bite. Make and enjoy! Approx cost: $5.00 (which lasts us two and a half nights)


Sweet Potato Burritos
1 T Vegetable oil                                                                             
1 onion chopped                                                                           
4 cloves garlic, minced
6 cups canned black beans, drained and rinsed (or made from scratch, bulk beans)
3 T chili powder
2 tsp ground cumin
4 tsp prepared mustard
3 T soy sauce
4 C sweet potatoes, cooked and mashed
12 (10 inch) flour tortillas, warmed
8 oz. shredded cheddar cheese
   Preheat oven to 350 degrees.  Heat oil in medium skillet, and saute onion and garlic until soft.  Stir in beans and heat until warm.  Remove from heat and stir in chili powder, cumin, mustard, cayenne pepper and soy sauce.  Add just enough water so that soices dissolve.
   Divide bean mixture and *mash sweet potatoes evenly between the warm flour tortillas.  **Top with cheese. Fold up tortillas burrito style and bake or freeze.  Place on a baking sheet. Bake for 12 minutes in preheated oven and serve.


*We microwave 3-4 (for a half recipe) for 7+ minutes then take the skins off and mash them all in a bowl.
** We prefer mozzerella cheese. And because we're cheap we just buy 3 cheese sticks and shred those.