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.
- 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)
PROTIP: To save time, cook your kidney beans while you boil the sweet potatoes!
- Peel the sweet potato.
- Cut it into chunks (for faster cooking).
- Boil in salted water until soft in the middle (stick ’em with a fork).
- Remove from heat, drain water, and mash.
- Peel the onion and chop it coarsely.
- Drain and rinse kidney beans.
- In a heavy-bottomed pan, heat the oil on medium heat.
- Add onions and cook until soft.
- Add beans, soy sauce, cumin, and cayenne to the onions.
- Mash it all together in the pan. (The mixture should look like refried beans.)
- Cook for about 15 minutes, stirring to prevent sticking on the bottom of the pan.
- Remove from heat.
- Preheat oven to 180C (350F).
- 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.)
- Sprinkle cheese over the bean and sweet potato.
- 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.)