Bean and Sweet Potato Burritos

Name: Bean and Sweet Potato Burritos
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 teaspoons chili powder; 1 Tbsp Dijon mustard; 6 8-inchs Old El flour tortillas for burritos (8 inch; from 11-oz package); 2 cloves garlic, chopped; 1 teaspoon ground cumin; 0 teaspoons ground red pepper (cayenne); 1 Tbsp olive oil; 1 teaspoon olive oil; 425 grams can Old El refried beans; 1 teaspoon salt; 1 Tbsps soy sauce; 170 grams 1/2 cups shredded smoked white Cheddar cheese; 1 larges yellow onion, chopped

The recipe Bean and Sweet Potato Burritos is ready in around 1 hour and 5 minutes and is definitely an excellent vegetarian option for lovers of Mexican food. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 353 calories, 15g of protein, and 16g of fat each. Head to the store and pick up ground pepper, cheddar cheese, onion, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat oven to 400F. Line cookie sheet or shallow baking pan with foil.

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Equipment you will use

Baking Sheet

Baking Pan

Aluminum Foil

Oven

In large bowl, toss cubed sweet potatoes with 1 tablespoon oil, the salt, cumin and chili powder.

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Sweet Potato

Chili Powder

Cumin

Salt

Cooking Oil

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Bowl

Spread on cookie sheet. Roast 40 to 50 minutes or until lightly browned and caramelized.

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Spread

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Baking Sheet

Meanwhile, in 10-inch skillet, heat 1 teaspoon oil over medium heat.

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Cooking Oil

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Frying Pan

Add onion and garlic; cook 5 to 10 minutes or until onion is soft and translucent. Stir in refried beans, red pepper, mustard and soy sauce. Cook and stir over medium heat until thoroughly heated.

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Refried Beans

Red Pepper

Soy Sauce

Mustard

Garlic

Onion

Remove from heat; set aside.

Heat tortillas as directed on package.

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Tortilla

Spread 2 to 3 tablespoons refried beans over each warm tortilla. Top each with about 2 tablespoons sweet potato chunks; sprinkle with cheese. Wrap tortilla around filling. If to be eaten within a week, place burritos in sealed container; refrigerate. To store for a longer period of time, wrap each burrito in plastic wrap and place in freezer container with tight-fitting lid; place in freezer.

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Refried Beans

Sweet Potato

Wrap

Cheese

Spread

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Plastic Wrap

To heat 1 frozen burrito, remove plastic wrap. Microwave on High 1 minute.

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Wrap

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Plastic Wrap

Microwave

Cut burrito in half; microwave 30 seconds longer or until center is warm.

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Microwave

Equipment

Ingredients

Servings:

2teaspoons

chili powder 1Tbsp

Dijon mustard 68-inchs

Old El flour tortillas for burritos (8 inch; from 11-oz package)2cloves

garlic, chopped 1teaspoon

ground cumin 0teaspoons

ground red pepper (cayenne)1Tbsp

olive oil 1teaspoon

olive oil 425grams

can Old El refried beans 1teaspoon

salt 1Tbsps

soy sauce 170grams

1/2 cups shredded smoked white Cheddar cheese 1larges

yellow onion, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.