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Bean and Sweet Potato Burritos

Blogger Becky Rosenthal from Vintage Mixer serves up a meal fit for now or later.

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  • Prep Time 30 min
  • Total Time 1 hr 5 min
  • Servings 6

Ingredients

1
small or 1 large dark-orange sweet potato, peeled, cubed
1
tablespoon olive oil
1
teaspoon salt
1
teaspoon ground cumin
2
teaspoons chili powder
1
teaspoon olive oil
1/2
large yellow onion, chopped
2
cloves garlic, chopped
1
can (15 oz) Old El Paso™ refried beans
1/8
teaspoon ground red pepper (cayenne)
1
tablespoon Dijon mustard
1/2
tablespoon soy sauce
6
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 1/2
cups shredded smoked white Cheddar cheese (6 oz)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Line cookie sheet or shallow baking pan with foil.
  • 2 In large bowl, toss cubed sweet potatoes with 1 tablespoon oil, the salt, cumin and chili powder. Spread on cookie sheet. Roast 40 to 50 minutes or until lightly browned and caramelized.
  • 3 Meanwhile, in 10-inch skillet, heat 1 teaspoon oil over medium heat. 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. Remove from heat; set aside.
  • 4 Heat tortillas as directed on package. 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.
  • 5 To heat 1 frozen burrito, remove plastic wrap. Microwave on High 1 minute. Cut burrito in half; microwave 30 seconds longer or until center is warm.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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