Saturday, February 4, 2012

Sweet Potato & Bean Burritos

1 tbsp Coconut oil
1 onion (chop it)
4 garlic cloves (crush & mince them)
1 bag kidney beans, soaked and cooked -or-3 16 ounce cans of kidney beans
2 tsp cumin
Boys like 'em
3 tbsp chili powder
4 tsp mustard
1 pinch cayenne
3 tbsp soy sauce
2.5 to 3 lbs sweet potatoes
8-12 tortillas, large burrito size
8 oz. shredded cheese or daiya

Preheat oven to 400.  Wash and poke sweet potatoes.  Put them in the oven, until they are soft and oozing sticky sweet stuff.  It takes about an hour.  While still warm, but not too hot, peel potatoes and scoop out the insides into a bowl.  Mash them with a masher.  Throw away the peels or give them to your dogs.

Heat oil in cast iron wok or skillet (whatever you own to saute large amounts of food) over medium heat.  Saute onion until soft.  Add garlic and cook for a minute or two.   Stir in beans and cook them, until heated through.  Add chili powder, cumin, mustard cayenne pepper and soy sauce.  Mix it up.  Add 1-2 tbsp of water.  Mix it up.  Remove from heat.

Divide bean mixture, mashed potatoes, and cheese evenly between the tortillas.  Fold up the tortillas burrito style, and place on a baking sheet.

Bake for 12 minutes at 350 degrees and serve with salsa.

*This recipe makes so many burritos, that it is better to bake them as needed, and freeze or refrigerate the rest until you want to enjoy them.

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