Sweet Potato and Bean Burritos
I love these burritos for their simplicity and authenticity! You can double the recipe if you're feeding a large crowd or if you want more leftovers. Feel free to add in bell peppers or other veggies you may have on hand.
1 tablespoon olive oil
1/2 large onion, chopped
2 cloves garlic, minced
1 can black and 1 can pinto beans, rinsed and drained
1 large handful of fresh spinach, chopped
1 cup vegetable broth or water
1 1/2 tablespoons chili powder
1 tablespoon Dijon or honey mustard
1 teaspoon cumin
Pinch cayenne pepper
1 1/2 tablespoon Tamari
3 cups mashed sweet potatoes ( I cut into chunks and roast at 400F for 20-25 minutes. Then mash)
6 large whole wheat or soft corn tortillas
Salsa, avocado and plain Greek yogurt for garnish
Heat oil in a medium skillet and saute the onion and garlic until soft.
Mash the beans into the onion mixture using a potato masher if you have one.
Gradually stir in the broth. Heat until warm, two to three minutes.
Remove from heat and stir in the Tamari, chili powder, mustard, cumin and cayenne pepper.
Let mixture cool slightly.
Preheat oven to 350F.
Distribute mashed potatoes in the center of each tortilla. Top with the bean mixture and spinach leaves. Fold burrito- style. Place burritos seam side down on a baking sheet and bake until warmed through, about 12 minutes.
Serve with salsa, avocado and salted yogurt!