Sweet Potato And Kidney Bean Burrito - cooking recipe

Ingredients

6 sweet potatoes, peeled, cooked, and mashed
1 tablespoon vegetable oil
1 red onion, chopped
6 garlic cloves, minced
3 (15 ounce) cans kidney beans, drained
2 cups water
4 tablespoons chili powder
2 1/2 teaspoons ground cumin
4 teaspoons mustard
1/8 teaspoon cayenne pepper (or to taste)
3 tablespoons soy sauce
12 (10 inch) wheat flour tortillas, warmed
1 cup cheddar cheese, shredded

Preparation

Preheat oven to 350 degrees F.
Heat oil in a large 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.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.
Top with cheese and roll up the filled tortillas burrito style, and place on a lightly greased baking sheet.
Bake for 12 minutes in the preheated oven, and serve.
Serve with sour cream, chopped green onions and salsa.