This recipe was a bit more involved than I had planned, but was super yummy. A little prep ahead of time would make a lot of sense. Unfortunately, I guess I didn't have a whole lot of sense when it came to pre-prep ;)
Start with about 4 large sweet potatoes. Put them in boiling water to soften, like you would for making yams at Thanksgiving.
Open about 3 cans of black beans and drain them.
I like to take the lid off and then push it down in the can, turn it upside down, drain the liquid out.
Take a potato masher and mash the black beans until they are fairly smooth.
Chop up a small onion.
Put a couple teaspoons of olive oil in a skillet. I used a large cast iron skillet.
Put your mashed up black beans in your skillet with your onion and garlic. Heat until warmed through.
Remove your beans from the heat and add your spices. I added 4 tablespoons soy sauce, 3 tablespoons chili powder, 2 teaspoons cumin, 4 teaspoons mustard and a dash of curry powder.
Grab some burrito size flour tortillas. I did use 98% fat free flour tortillas.
Warm your flour tortillas in the microwave for a minute or so. Then lay them out one at a time on a cookie sheet.
Add a spoonful of your black bean mixture to the center of a flour tortilla.
Add a spoonful of your mashed sweet potatoes.
Top with some shredded cheddar cheese.
Fold burrito style - turn up the bottom and then both sides - secure with a toothpick.
Arrange your burritos on your cookie sheet. Bake for about 12 minutes at 350 degrees.
This is how they come out of the oven. These were so yummy!
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