Sweet Potato and Bean Burritos

This is another surprising vegetarian meal we had for Lent:  sweet potato and bean burritos from cHow Divine. It was surprising because even my husband, carnivore extraordinaire, enjoyed it.  He even said he, "barely missed the meat."  If you know my husband, that is HIGH praise.  Usually if I attempt to make something sans animal protein, he makes sad pathetic pained faces.  Not this time!  He even chose to eat this as leftovers instead of leftover fritatta.  And the fritatta had meat in it.

Woah.

Please don't judge this dish by my photos.  Mashed sweet potatoes and mashed beans ain't perty.  That's why you wrap them up in a tortilla and hide it.

See?

Much more appetizing! 

We ate our burritos topped with cheese, sour cream, guacamole, olives and salsa.  I meant to cut up lettuce, but I'm only just now realizing that I forgot to do that!

This was the first time I tried the whole wheat tortillas.  I was surprised how great they tasted.  I will buy them from now on for meals like this.  If I'm making giant burritos, or enchiladas, I'll still get the white flour tortillas.  One, because they don't make jumbo whole wheat tortillas, or if they do, they aren't at my grocery store.  Two, if I'm making enchiladas the dish is covered in sauce so you couldn't discern the subtle flavor notes of the whole wheat. 

Another great thing about this recipe is that it made two huge burritos for each of us for 2 meals.  Plus leftovers for at least two more burritos.  That's about 14 large burritos.  Not too shabby.

This recipe was definitely a winner in this house!

Sweet Potato and “Un-Fried” Bean Tacos Recipe from cHow Divine
1 1/2 c cooked pinto beans (or 1 can)
1 c cooked black beans (or 2/3 can)
2 clove garlic, minced
1 small onion, finely chopped
1/2  red bell pepper, finely chopped (Mine was roasted with the icky skins peeled off)
2 T soy sauce
2 T dijon mustard
4-6 TB + 1 TB at a time
1/2 t cumin
1/4 t cayenne (feel free to adjust heat to your liking.  This was just mild enough for our daughter)
2 large sweet potatoes, baked until very soft (1 hour at 425F.  Sugars should be bubbling out stab holes and caramelizing.)
tortillas of your choosing (we used burrito sized whole wheat)
canola oil for the pan


 Mash beans til smooth. In a separate bowl, peel and mash cooked sweet potatoes. Cover mashed sweet potatoes and keep warm. Heat pan on med heat. Add just enough oil to coat bottom of pan. Add garlic, onions  and peppers to pan. Saute about 5 min.  Add beans to pan. Stir until heated through. Add soy sauce, mustard, cumin, and cayenne. Add water as needed to get desired consistency.  Should be smooth and creamy. Mix well. Push beans to side and add mashed sweet potatoes to pan. Lower the heat to lowest setting to keep warm. Heat tortillas as needed.  Fill them up with beans, sweet potatoes and any other fixins your heart desires.