Addictive Sweet Potato Burritos


  • two tablespoons ground cumin
  • one onion (chopped)
  • 4 cloves garlic (minced)
  • 3 table spoons soy sauce
  • 1 pinch cayenne pepper
  • 6 cups canned kidney beans (drained)
  • 2 cups water
  • 8 ounces shredded cheddar cheese
  • 12 (10 inch) flour tortillas, warmed
  • 3 tablespoons chili powder
  • 4 teaspoons prepared mustard
  • 4 cups mashed cooked sweet potatoes


Prep             cook            ready in

15 m              25 m            40 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
  3. Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
  4. Bake in the preheated oven until warmed through, about 12 minutes.


  • Cook’s Notes:
  • For vegan burritos, omit the cheese and sour cream.
  • These may be made ahead of time, individually frozen, then heated.
  • For an interesting variation, try deep-frying these tasty burritos.

Published in allrecipes.



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