Recipe By : VegTimes (Oct91)
Serving Size : 8 Preparation Time :0:00
Categories : Main courses, vegetarian*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 teaspoons olive, canola, or light sesame oil
1 large onion -- minced
3-4 cloves garlic -- minced
6 cups cooked beans (black turtle,
kidney, adzukzi, or garbanzos)
2 cups water or bean-cooking liquid
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
pinch cayenne -- optional [Not!]
3 tablespoons soy sauce
3 scallions -- finely chopped
4 cups cooked sweet potatoes, mashed with salt
and water or soymilk
8 large 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.
