Sweet Potato Burritos
recipe serves 6 people
| Nutrition analysis per serving: | |
| Energy (kcal) | 398 |
| Protein (g) | 16.6 |
| Total Carbohydrate (g) | 62.6 |
| Of Which Sugars (g) | 10.3 |
| Fat (g) | 10.7 |
| Saturates (g) | 4.7 |
| Fibre (g) | 11.3 |
| Salt equivalent (g) | 2.54 |
Ingredients:
15ml vegetable oil
1 onion, chopped
1 clove garlic, minced
600g canned kidney beans, drained
225ml water
1 tsp chilli powder
¼ tsp ground cumin
10ml prepared mustard
Pinch of cayenne pepper, or to taste
25ml soy sauce
400g cooked and mashed sweet potatoes
6 (10 inch) flour tortillas, warmed
120g shredded cheddar cheese*
Method:
- Preheat oven to 175°C.
- Heat oil in a medium skillet, and sauté 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 chilli 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.
This dish goes well with a crispy green salad.
*Note – use a vegetarian/vegan cheese as a cheddar alternative as needed.
