These are YUMMMMMMY! You would have to be a fool to not like these. I have no idea how I came up with this recipe, but it has become a staple in our house. This recipe feeds 2 extremely hungry people or 3 not really very hungry people or 2 hungry people, with a little bit of leftovers for lunch the next day.
- 4 small sweet potatoes (or 2 large ones) chopped up
- 1 small brown onion finely chopped
- 2 garlic cloves finely chopped
- 1 can of red kidney beans
- ~1 tspn cumin
- ~1 tspn mexican chili powder
- ~1/2 tspn paprika
- cayenne to taste
- whole wheat tortillas (use corn for gluten free)
- cheese (Australian grocery stores have no variety, so I have to use "tasty" cheese, but surely there is something more authentically mexican in the US)
- serve with sour cream and guacamole
First, put the sweet potatoes in a pot of water over heat.
Then, get the onions going in a fry pan with a bit of extra virgin olive oil. After a little bit, add the chopped garlic and sauté everything until onions are translucent.
Add the can of red kidney beans and the spices (cumin, chili powder, paprika, cayenne, and some freshly cracked pepper).
When the sweet potatoes are done (water is boiling and when you prick with a fork they seem ready to be mashed), hand mash them and add to the onion and bean mixture. Mash everything together into one big mess. Feel free to add more of all the spices at this point. It should look something like this:
Fill the tortillas with the filling and top with salsa and grated cheese. (Mark has celiac and is therefore allergic to gluten, so his burritos have to be kept separate from mine).
Bake on high heat until the tortillas are nice and CRISPY! Crispy is key to the yummy taste! Serve with sour cream a guacamole and enjoy!!
note: the picture of the finished burritos at the beginning of this post are of mark's gluten-free corn ones. They don't look as crispy as normal whole wheat tortillas.