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
Makes 12.


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


  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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Tomato Feta Salad

November 3, 2008 at 10:08 am (Uncategorized) (, , )

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.


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.


  1. Cut the tomatoes in half and place them in a large bowl.
  2. Add the onion, vinegar, olive oil, kosher salt, pepper, basil, and parsley and toss well.
  3. Dice the feta into 1/2 to 3/4 inch cubes, taking care to crumble it as little as possible.
  4. Gently fold the feta into the salad.
  5. Let the salad sit in the fridge for a bit, this lets the flavors all merge together.
  6. 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.

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