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These burritos are true comfort food. For extra appeal for children, roll the burritos quite small.

Nutrition types:

Sweet potato bean burritos

Sweet potatoes
2
large
Onion
1
Garlic cloves
2
Kidney beans
1 1/2
cup
Water
1
cup
Chilli powder
3
tbsp
Cumin
2
tsp
Tortillas of your choice
12
Cheddar cheese (optional)
6
oz
Preheat the oven to 350 degrees.
Cut the 
2 large Sweet potatoes
into about 8 pieces and add to a pot of boiling water. Boil for 15 minutes or until soft when pierced with a fork. Drain water and return sweet potatoes to pot. Mash with a potato masher or fork. ​
While sweet potatoes boil, finely slice the 
1 Onion
2 Garlic cloves​​
Heat a large pan or skillet to medium high. Add the onions and garlic and cook for 7 minutes or until soft. 
If kidney beans are canned, drain and rinse.
Mash the  
1 1/2 cup Kidney beans
into the pan with the onion and garlic mixture.
Add the
1 cup Water
3 tbsp Chilli powder
2 tsp Cumin
​​​and stir until combined.
Fold the mixture into the mashed sweet potatoes in the pot.
Divide the mixture evenly among the tortillas, and fold the tortillas burrito style.  
Place burritos on a baking sheet. Optionally, grate the 
6 oz Cheddar cheese
and sprinkle on top of the burritos.​
Bake for 10 minutes.
kidney-bean-sweet-potato-burritos