So sad that the weekend is coming to an end, but I have to say, I am pretty excited about going to Prescott, AZ this week for work. I’ve never been there before but I hear it’s a pretty resort town so you can bet I’ll be bringing my camera.  This past weekend, we played games, ate and had great conversation with friends, took a walk around our local park, and I am so happy to say that I finished packaging up all my etsy orders from my big sale last week!  🙂  THANK YOU again to all those who placed orders and helped me clear out some of my inventory as I go on this shop hiatus.

As I was trying to figure out what to blog about this week, I stumbled upon these old pictures I took of these super yummy burritos I made and realized I hadn’t blogged about it before.  Trust me, it’s worth a blog because these babies are addictive.  They are a twist on a burrito that includes sweet potato and soy sauce, now doesn’t that sound odd right there?  No no, these things are GOOD, so here’s the recipe with pictures courtesy of Sandy a la Mode circa almost a year ago.

Addictive Sweet Potato Burritos (from Allrecipes)

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. Preheat oven to 350 degrees F (175 degrees C).

2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

3.  Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.

4. Bake for 12 minutes in the preheated oven, and serve (with salsa, sour cream, guacamole, etc.)

Ooo yes, they are addictive and they make a lot.  We usually put a  bunch in the freezer for those lazy days where we just don’t feel like cooking.  These burritos taste just as good heated up the next day.  And they are sweet, salty, and savory all at the same time.  It’s funny when I look back at my old photography, I can’t help but critique it.  Next time, for the last picture, I’d take it with it cut open so you could actually see the sweet inside!  Oh well, that’s what my blog is for, to help me learn!  🙂

What is your favorite type of burrito?