Sweet Potato Burrito

With the Dairy Judging Team practicing at the barn again this evening, I wanted to make something easy to prepare and something Dominic could easily heat up after practice...although I better find some sort of beef to add to Dominic's plate. But for the kids and I, this is the perfect meal all on it's own. I LOVE sweet potatoes! If you do also, you will love this recipe, a different take on burritos. The combination of sweet potato and chili-like beans taste fabulous together. Once you've had one - you'll want another. Serve these with sour cream, chopped green onions and salsa. These may be made ahead of time, individually frozen, then heated.

Sweet Potato Burritos

Recipe Yields 12 burritos

Ingredients
• 1 tablespoon 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
• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed ( I used whole wheat, high fiber)
• 8 ounces shredded Cheddar cheese

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

Nutritional Information Amount Per Serving Calories: 513 | Total Fat: 8.4g | Cholesterol: 20mg