Ingredients
-
6 sweet potatoes, peeled, cooked, and mashed
-
1 tablespoon vegetable oil
-
1 red onion, chopped
-
6 garlic cloves, minced
-
3 (15 ounce) cans kidney beans, drained
-
2 cups water
-
4 tablespoons chili powder
-
2 1/2 teaspoons ground cumin
-
4 teaspoons mustard
-
1/8 teaspoon cayenne pepper (or to taste)
-
3 tablespoons soy sauce
-
12 (10 inch) wheat flour tortillas, warmed
-
1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees F.
- Heat oil in a large 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.
- Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.
- Top with cheese and roll up the filled tortillas burrito style, and place on a lightly greased baking sheet.
- Bake for 12 minutes in the preheated oven, and serve.
- Serve with sour cream, chopped green onions and salsa.