Title: Spicy Sweet Potatoes and Bean Burritos
Categories: Main course, Vegetarian*
Yield: 8 Servings

3 ts Olive, canola, or light
-sesame oil
1 lg Onion; minced
3-4 cloves garlic; minced
6 c Cooked beans (black turtle,
-kidney, adzukzi, or
-garbanzos)
2 c Water or bean-cooking liquid
3 tb Chili powder
2 ts Ground cumin
4 ts Prepared mustard
1 pn Cayenne; optional [Not!]
3 tb Soy sauce
3 Scallions; finely chopped
4 c Cooked sweet potatoes,
-mashed with salt and water
-or soymilk
8 lg Whole-wheat tortillas
TOPPINGS:; Your choice
Shredded lettuce
Grated carrots
Alfalfa sprouts
Minced onions
Sliced celery

-----------------------------OPTIONAL GARNISHES-----------------------------
Thinly sliced avocado
Salsa
Plain yogurt

Heat oil in a large pot and saute onion until almost transparent around the
edges. Add minced garlic and stir. Add cooked beans, water or bean-cooking
liquid, chili powder, cumin, mustard, and cayenne. Bring to a oil, turn
heat to low, cover, and simmer until beans are very soft, 10 to 15 minutes.
Stir in soy sauce. Mash beans in the pot with a potato masher or large
slotted spoon. Simmer, uncovered, to cook away any excess liquid. Taste and
add more seasoning if desired. Sprinkle scallions over beans.

Preheat oven to 375F. Spread 2/3 cup bean mixture down the middle of a
tortilla and top with 1/2 cup mashed sweet potato. Roll up, folding edges
in from two side to cover filling. Repeat with remaining tortillas. Place
burritos seam side down on a baking sheet or in a casserole dish. Bake
until crisp, 5 to 12 minutes.

Sprinkle burritos with toppings of choice. Garnish as desired.
Recipe By : VegTimes (Oct91)

Posted to EAT-L Digest 10 November 96

Date: Mon, 11 Nov 1996 09:27:36 +0100

From: Kaye Sykes