And totally yummy!
Sweet Potato Burritos. (Shown prior to rolling and baking.) I love this recipe! The sweet yams make a great contrast to the beans and spices. But I find that the amount of water in the recipe is way too much – I only use half the amount specified. And I use whatever beans I happen to have on hand – black beans are especially good in this. And since you mash them anyway, refried beans would work, too.
Sorry I didn’t get a photo of the finished product, but we gobbled them down as soon as they were on the plate. But trust me – they were very pretty, garnished with salsa and sour cream.
My husband is a pretty spicy guy personality-wise, but surprisingly, doesn’t care much for spicy foods. So I use a very gentle hand with the chili powder when making them for him, but it’s good either way. He practically licks the plate clean when I make these.
For half a recipe, I use 3 cans of beans, with about 1/2 cup water mixed in. This time, I used 2 cans of Great Northern beans, and 1 can of Black Beans. Oh, and I used multigrain tortillas.
I’m thinking this might even be a good use for the pureed pumpkin that I have in the freezer. It wouldn’t be as sweet as the yams, but it would probably still be pretty tasty. Perhaps I could add a bit of brown sugar or honey.