Sweet Potato Burrito

Unfortunately, I don’t have a lot of time for ranting at the moment. Instead, here’s a rough approximation of a recipe from my ex-wife, always popular with guests.

Ingredients

  • 1 large sweet potato or yam
  • 1 large onion
  • 2 Tbsp vegetable oil
  • 540 mL can of kidney beans (black beans work too)
  • 5-8 soft large (10-12″) tortilla shells
  • 1 1/2 cups shredded cheese (cheddar or monterey jack)
  • 2 tsp soy sauce (or Worcestershire sauce)
  • 3/4 tsp ground cumin
  • 3/4 tsp cayenne pepper (use 1/2 tsp if you don’t like spicy)

Steps

PROTIP: To save time, cook your kidney beans while you boil the sweet potatoes!

Sweet Potato

  1. Peel the sweet potato.
  2. Cut it into chunks (for faster cooking).
  3. Boil in salted water until soft in the middle (stick ’em with a fork).
  4. Remove from heat, drain water, and mash.

Kidney Beans

  1. Peel the onion and chop it coarsely.
  2. Drain and rinse kidney beans.
  3. In a heavy-bottomed pan, heat the oil on medium heat.
  4. Add onions and cook until soft.
  5. Add beans, soy sauce, cumin, and cayenne to the onions.
  6. Mash it all together in the pan. (The mixture should look like refried beans.)

    Mashed kidney beans (left) and yams

  7. Cook for about 15 minutes, stirring to prevent sticking on the bottom of the pan.
  8. Remove from heat.

Burritos

  1. Preheat oven to 180C (350F).
  2. Dress each tortilla with equal parts bean and sweet potato. (You have enough of each to make between 5 and 8 burritos, depending how much you want to put in each.)

    PROTIP: Make sure you leave enough room to fold the burrito properly! (See picture.)

  3. Sprinkle cheese over the bean and sweet potato.

    Dressing a burrito: bean, sweet potato, and cheese

  4. Place burritos on an oven pan and cook for about 10 minutes or until the tops start to brown. (Optional: flip and cook for another 5 minutes.)

Serve with salsa. I use Safeway Select Chipotle Salsa Medium. Or if I’m feeling ambitious, I’ll make a nice mango salsa.

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2 thoughts on “Sweet Potato Burrito

  1. Yum, yum…. I will certainly try that one out. Love burritos, esp. when yes, crisped a bit in the oven. Flour products were made for light toasting. hehe.

    • Totally agree. Although a really nice crusty bread can be nice without toasting (but toasting certainly doesn’t hurt it either). I have to say my only peeve with this recipe is, when you stick the leftovers in the fridge, the tortillas tend to get soggy, but that’s fixed easily enough by toasting it again. Sometimes, what I do is nuke them in the microwave for a couple minutes *then* toast on high for a couple minutes more. This way, you have it heated optimally in the middle *and* a nice, slightly crunchy exterior.

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