Jun 22 2008
Sweet Potato Burritos
Sweet Potato Burritos
Bake the sweet potatoes ahead of time or even the night before and put them in the refrigerator to save time.
Ingredients
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 onion, chopped
3 tablespoons chili powder
3 teaspoons ground cumin
3 cans black beans, drained and rinsed
2 cups vegetable broth
4 cups sweet potatoes, cooked and peeled
12 flour tortillas
16 oz. Mexican mix cheese, shredded
Sour Cream
1 large avocado
Directions
Preheat oven to 350 degrees.
In a skillet heat oil over medium heat. Sauté garlic onion, chili powder and cumin for about three minutes. Pour in vegetable broth and beans, continue cooking. Mash sweet potatoes and add to the bean mixture.
Put 1/12 of the bean mixture into each four tortilla, top with cheese and roll up.
Place tortillas into a baking dish and rub olive oil on top. Then top with cheese and bake for ten to twelve minutes. Garnish with a dollop of sour cream and a slice of avocado. Serves 6 to 12.
For an easy dessert mix a package of lime jello and a small can of crushed pineapple into a container of Cool Whip and chill. When ready to serve, stir till fluffy and put into stemmed glasses to serve.
