Sweet!
Published December 22, 2007 by cheryl
And totally yummy!
Sweet Potato Burritos. (Shown prior to rolling and baking.) I love this recipe! The sweet yams make a great contrast to the beans and spices. But I find that the amount of water in the recipe is way too much - I only use half the amount specified. And I use whatever beans I happen to have on hand - black beans are especially good in this. And since you mash them anyway, refried beans would work, too.
Sorry I didn’t get a photo of the finished product, but we gobbled them down as soon as they were on the plate. But trust me - they were very pretty, garnished with salsa and sour cream.
My husband is a pretty spicy guy personality-wise, but surprisingly, doesn’t care much for spicy foods. So I use a very gentle hand with the chili powder when making them for him, but it’s good either way. He practically licks the plate clean when I make these.
For half a recipe, I use 3 cans of beans, with about 1/2 cup water mixed in. This time, I used 2 cans of Great Northern beans, and 1 can of Black Beans. Oh, and I used multigrain tortillas.
I’m thinking this might even be a good use for the pureed pumpkin that I have in the freezer. It wouldn’t be as sweet as the yams, but it would probably still be pretty tasty. Perhaps I could add a bit of brown sugar or honey.
Filed under Food and Drink
Cabled Sheep lives in Salt Lake City, Utah, where she enjoys knitting and munching veggies out of the garden.
Yummy! And so very healthy, too.
These sound intriguing, I think we may have to try them at our house!
Oh, yum! I’ve gotta try these. Thanks!