Sweet Potato Burritos

We used to have at least one vegetarian (better if vegan) meal every week.  We kind of slid off the wagon for a bit, but now we will adding at least one vegetarian meal back into our meal schedule.  We are still trying to plan a meal schedule.  This was our vegetarian meal this past week.  Since these made quite a few, about 16, I wrapped and put some in the freezer for another meal or lunches.

Here is what I did.

Heat in a pan,

2-3 tsp oil

1 finely chopped onion

4 cloves minced garlic

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add 3 cans of kidney beans, about 6 cups (drained and rinsed), mash these in

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Stir in 2 cups of water and heat until warm

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Remove from heat and add 4 cups mashed sweet potato (next time I would use less, maybe 3 cups)

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3tbsp chili powder, 2tsp cumin, pinch cayenne, 4tsp prepared mustard, 3tbsp soy sauce

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Divide mixture among warmed flour tortillas top with a little cheese and roll up into burritos.
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Place the rolled burritos into a baking dish and bake for about 10-15 minutes until heated through and cheese is melted.
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We served these with guacamole and sour cream for dipping.

To freeze I placed the cooled bean mixture into a room temperature tortilla top with some grated cheese and roll then wrap in foil. Place the foil wrapped burritos into a zip top freezer bag.

I am not used to freezer cooking, but to cook these I will thaw in the fridge during the day and place them wrapped in foil on a baking tray and cook at 350F until they are hot in the middle. I am thinking this will take about 30 minutes. They may need to be unwrapped for the last 10 minutes to let the tortillas crisp a little on the outside, but this really doesn’t matter.

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