Happy Cinco de Mayo! For many of us, the holiday provides a reason to enjoy delicious Mexican food. I'm a sucker for the spicy cuisine, but it's not always the healthiest fare. Ramp up the nutritional content of your dinner by complementing your chips and salsa with a healthier main dish. These filling sweet potato burritos offer a traditional flavor kick with the added benefit of vitamin-rich ingredients.
This recipe is flexible to suit your personal taste preferences. I substituted black beans for the kidney beans in the original recipe, opted for whole wheat tortillas instead of flour ones, used yams instead of sweet potatoes, and went light on the shredded cheese. My burritos were dressed in salsa and avocado with a side of light sour cream, but the options are endless. Make this a vegan dish by withholding the cheese and sour cream.
To get this healthy Cinco de Mayo recipe, read more.
Allrecipes
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
- Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
- Bake for 12 minutes in the preheated oven, and serve.
Makes 12 burritos. May be made ahead of time, individually frozen, and heated.
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These look so yummy! And full of fiber. Lol.
1I was JUST thinking about Cinco De Mayo today...and I bought some burritos just in case! Now I have something to do with them!
But I'll keep the sweet potato in it, thanks...we LOVE that stuff down here and eat it every night, and it's healthier than yams [at least I like to think so]!
2Do you have the dietary info for this?
3This definitely sounds good to me right now
4Yes please. I love sweet potato with black beans. I think I have all the fixins at home for this.
5OMG..I'm in love!
6Such a great idea to make it with sweet potatoes! Yum.
7Yummy!!
8Fiber city! I will definitely have to try this.
9yummmm sweet potatoes!
10It's not pretty, but good Mexican tastes better than it looks.
11I just made these and they were yummy!
I usually dislike sweet potatoes but this one was a winner. I cooked them using lowfat refried black beans from a can and fried them without oil in my cast iron frypan. It worked out perfect. I'm sure making the refried beans from scratch would be even more flavorful.
12I made these, they were great. I mixed red beans and black beans.....mmmm....yum
13I finally made these!
I just kind of screwed up the folding of the burrito...one side was beans and the other sweet potato, haha. And I guess I overstuffed them, even though I used the calculator to scale down to the serving sizes I wanted.
And I didn't realize I didn't have all the spices for the beans...but I substituted what I had and it turned out pretty well.
Will most def. do this again! This time I'm going ALL black beans, though! Easier to mash!
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