Hey y'all.  Yes, I say y'all.  In staying true to my New Year's Resolution of striving to be more health conscious with the foods my family and I eat, I have an awesome Sweet Potato Burrito recipe that I tried a couple of weeks ago, and loved so much that I knew I had to share it with you!

Now, you may be thinking, "Sweet potatoes? In a burrito?!"  But, let me tell ya, these babies are so addictive that they even caused my kids to ask for seconds!  I definitely felt like a Goddess in the kitchen that night.

So, the next time you feel the itch for Mexican cuisine.  May I suggest trying these?  I promise you wont even notice that the meat is missing.

Bon Appetit!

Sweet Potato Burritos


1 TBS Vegetable Oil
1 Onion, Chopped
4 Cloves Garlic, Minced
3 Cup Kidney Beans
3 Cups Black Beans
2 Cups Water
3 TBS Chili Powder
2 tsp Ground Cumin
4 tsp Mustard
1 pinch of Cayenne Pepper, or to taste
3 TBS Soy Sauce
4 Cups Cooked and Mashed Sweet Potatoes
12 Flour Tortillas, Warmed
8 Oz. Shredded Cheddar Cheese


1) Preheat oven to 350 Degrees

2) Heat your oil in a medium skillet and sautee onions and garlic until they are soft.  Then, stir in the beans and mash them up with the onion and garlic.  Next, gradually stir in the water and heat until the mixture is warm.  Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper, and soy sauce.

3) Divide the bean mixture and the mashed sweet potatoes evenly on your flour tortillas.  Top it off with cheese, and then fold up your tortillas burrito style and place in a cooking dish or sheet.

{Option-Sprinkle extra cheese over the tops of each burrito}

4) Bake for 12 minutes, or until the cheese is melted and the inside mixture is warm, and serve.

Loves and Hugs,


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