Addictive Sweet Potato Burritos

January 28, 2009 at 8:27 am (Uncategorized) (, , )

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

  1. Cook and mash sweet potatoes.
  2. Preheat oven to 350.
  3. Heat oil in a medium skillet. Saute onion and garlic until soft.
  4. Stir in the beans and mash.
  5. Gradually stir in water and heat the mixture until warm. 
  6. Stir in the chili powder, cumin, mustard, cayenne pepper, and soy sauce.
  7. Divide bean mixture and mashed sweet potatoes evenly between the 12 warm flour tortillas.
  8. Top with cheese. Note: I added sour cream and green onion. Just add whatever you normally like to your burrito.
  9. Fold up tortillas burrito style and place on a baking sheet.
  10. 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.
  11. Serve immediately and enjoy!

Now that Lent is coming up again, I’m sure we will be making these soon!

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Sweet Potatoes, Take 2

January 28, 2009 at 8:15 am (Uncategorized) (, , )

Sweet Potatoes, Take 2

Just a few more recipes from Thanksgiving. This is actually a picture of the leftovers, and they were just as good as the original, just not as pretty. I love sweet potatoes, and have them year round.

Sweet Potatoes, Take 2
The Pioneer Woman

Ingredients

4 Medium Sweet Potatoes
1 Cup Sugar
1 Cup Milk
2 Eggs
1 tsp. Vanilla Extract
1 tsp. salt
1 Cup Brown Sugar
1 Cup Pecans, chopped (measure before they are chopped)
1/2 Cup Flour
3/4 stick butter

Directions

  1. Wash 4 medium sweet potatoes and bake them in the oven at 375 until they are fork tender, about 30-35 minutes.
  2. Preheat oven to 400.
  3. After the sweet potatoes are cooked, slice them open and put the flesh into a large bowl.
  4. Add sugar, milk, eggs, vanilla, and salt. With a potato masher mash them up until mixed but not smooth.
  5. In a separate bowl add brown sugar, chopped pecans, flour, and butter. With a pastry cutter or fork, mash together until combined.
  6. Spread sweet potato mixture into a baking dish, top with the crumb mixture. 
  7. Bake in a 400 oven for 30 minutes.
  8. Serve immediately and enjoy!

Maybe I’m biased because I love sweet potatoes, but these were so good! I don’t know if my family has ever done nuts on top of sweet potatoes at Thanksgiving, but the topping was delish. Another keeper for years to come!

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Roasted Sweet Potatoes

November 3, 2008 at 11:07 am (Uncategorized) (, )

Roasted Sweet Potatoes

We have been at a lack for dinner ideas lately. I pulled out some of my latest Cook’s Illustrated and Cooking Light magazines, and let Misha pick something for dinner. He found an Herbed Roast Pork in Cooking Light and I spotted these Roasted Sweet Potatoes.

Roasted Sweet Potatoes
Cooking Light, November 2008.

Ingredients

3 lbs sweet potatoes, peeled, rinsed, and cust into 3/4 inch thick rounds (we ended up with Yams, it was all I could find)
2 Tablespoons canola oil
1 1/2 teaspoons kosher salt
pepper

Directions

  1. In a large bowl, toss sweet potatoes with canola oil, salt, and pepper until evenly coated.
  2. Line a 18 x 13 inch baking sheet with aluminum foil and coat with nonstick cooking spray (be sure that you get every inch!).
  3. Arrange potatoes ina single layer on the baking sheet and cover tightly with foil.
  4. Place potatoes in a cool oven and turn oven to 425. Bake for 30 minutes.
  5. Carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden-brown (about 15 to 20 minutes).
  6. Flip potatoes over and continue baking until the bottom edges are godlen brown (18-20 minutes).
  7. Remove from pan, cool for a few minutes and then serve.
  8. Enjoy!

I LOVE sweet potates. This recipe was simple and easy, I will be doing this again, and maybe try the potatoes with a maple-thyme glaze next time. I am always looking for new recipes for sweet potatoes!

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