Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sweet Potato Burritos Recipe
    Lost? Site Map

    Sweet Potato Burritos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Marianne Cote's Note:

    Adapted from one of the best vegetarian recipes on the internet, http://allrecipes.com/recipe/addictive-sweet-potato-burritos/ I like to make triple batches of this recipe, wrap each burrito, and freeze them for OAMC and for packed lunches. When I'm leaving for work, I can quickly grab a frozen burrito and a salad or a piece of fruit, and go. The burritos reheat easily in the microwave. This recipe is easy to assemble in large quantities.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Serves: 12

    Yield:

    burritos

    Units: US | Metric

    Directions:

    1. 1
      If using dried black beans, soak overnight, and cook with a piece of dashi kombu seawood to make the beans softer. This step is optional, but dashi kombu, sold in asian foods stores, is wonderful for making beans softer and easier to digest.
    2. 2
      I find the easiest way to prepare large quantities of mashed sweet potatoes, is to throw all the unchopped, unpeeled sweet potatoes into a large stock pot, and boil until tender enough to easily poke a bread knife through. Then, drain all the water down the sink, and leave the sweet potatoes to cool slightly, and finish draining. After they have been boiled and drained, the skins slip off easily; much less work than peeling. Then mash them, and stir in salt and butter if you prefer.
    3. 3
      In a large pot, stir together the cooked or canned beans, cumin, mustard, soy sauce, and hot sauce. Taste, and add more seasonings if you like. Try to mash the beans slightly.
    4. 4
      Put 1/2 cup of bean mixture onto each tortilla. Top with cheese, if desired. Top with 1/2 cup mashed sweet potato. Wrap each tortilla.
    5. 5
      For a crispy outside, arrange the assembled burritos on a cookie sheet, and bake at 350 degrees Fahrenheit for 12 minutes. Serve warm.
    6. 6
      For freezer food, do not pre-bake the burritos. Wrap individually with plastic wrap, and freeze.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Sweet Potato Burritos

    Serving Size: 1 (248 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 396.7
     
    Calories from Fat 55
    14%
    Total Fat 6.2 g
    9%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 759.7 mg
    31%
    Total Carbohydrate 70.5 g
    23%
    Dietary Fiber 11.8 g
    47%
    Sugars 4.2 g
    16%
    Protein 15.1 g
    30%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites