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. For vegan burritos, omit the cheese and sour cream. You can also mix up the sweet potato with potato or pumpkin. These may be made ahead of time, individually frozen, then heated.
1 tablespoon vegetable oil
½ onion, chopped
2 cloves garlic, minced
1 tin (400g) canned kidney beans, drained
½ cup (125ml) water
1 tablespoon chilli powder, or to taste
1 teaspoon ground cumin
2 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
30ml soy sauce
2 cups cooked and mashed sweet potatoes, about 3 potatoes
6 large (25cm) flour tortillas, warmed
125g grated cheddar cheese
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Heat oil in a medium frypan, and saute the onion and garlic until soft. Stir in beans, and mash lightly. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chilli powder, cumin, mustard, cayenne pepper and soy sauce.
Divide the bean mixture and mashed sweet potatoes evenly between the warm flour tortillas placing the mixture in the middle. Top with cheese. Fold up tortillas around the mixture burrito style, and place on a baking tray.
Bake for 12 minutes in the preheated oven and serve.