Addictive Sweet Potato Burritos
I found this recipe a few years ago when I was getting desperate for new vegetarian dishes for Lent. I am so glad that I found this recipe, it is a nice easy dinner, great for leftovers and perfect vegetarian meal for the non-vegetarian.
I always forget how much this really makes every time I make it. As good as they are, by the time we actually finish all of the burritos we’re pretty burrito-ed out. You could easily half or quarter this recipe for a more manageable size. And besides, mashing 6 cups of kidney beans can get quite tiring!
Addictive Sweet Potato Burritos
Allrecipes
Makes 12.
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Directions
- Cook and mash sweet potatoes.
- Preheat oven to 350.
- Heat oil in a medium skillet. Saute onion and garlic until soft.
- Stir in the beans and mash.
- Gradually stir in water and heat the mixture until warm.
- Stir in the chili powder, cumin, mustard, cayenne pepper, and soy sauce.
- Divide bean mixture and mashed sweet potatoes evenly between the 12 warm flour tortillas.
- Top with cheese. Note: I added sour cream and green onion. Just add whatever you normally like to your burrito.
- Fold up tortillas burrito style and place on a baking sheet.
- Bake for 12 minutes. Note: I generally heat up the burritos as we eat them, I wrap the “extra” tortillas up and heat them up in the oven at a later time a little bit longer.
- Serve immediately and enjoy!
Now that Lent is coming up again, I’m sure we will be making these soon!
Tomato Feta Salad
This salad is amazing. I’m not a fan of feta, and Misha is not a fan of tomatoes… but you put them together in this salad and we will both devour it! A friend origionaly emailed me this recipe to bring over, and it has been a hit ever since!
Tomato Feta Salad
Barefoot Contessa.
Ingredients
2 pints cherry tomatoes
3/4 cup diced red onion, small
2 Tablespoons white wine vinegar or champagne vinegar
3 Tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons fresh basil, chopped
2 Tablespoons fresh flat-leaf parsley, chopped
3/4 lb feta cheese Note: The trick is to use a good feta, we get ours from a local market and it is sold in blocks. It is a French feta (I think Valbreso). I think it makes a huge difference.
Directions
- Cut the tomatoes in half and place them in a large bowl.
- Add the onion, vinegar, olive oil, kosher salt, pepper, basil, and parsley and toss well.
- Dice the feta into 1/2 to 3/4 inch cubes, taking care to crumble it as little as possible.
- Gently fold the feta into the salad.
- Let the salad sit in the fridge for a bit, this lets the flavors all merge together.
- Serve at room temperature and enjoy!
We love this salad, it is a great summer salad or when you can find tomatoes. The trick to this salad is using good feta.
