Rated as 4.28 out of 5 Stars Recipe by:Karena"Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa."

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Kraft Natural Cheese Colby & Monterey Jack Finely Shredded Cheese 8 Oz

1 tablespoon vegetable oil 1 onion, chopped 4 cloves garlic, minced 6 cup s canned kidney beans, drained 2 cup s water3 tablespoons chili powder 4 teaspoons prepared mustard 2 teaspoons ground cumin1 pinch cayenne pepper, or to taste 3 tablespoons soy sauce 4 cup s mashed cooked sweet potatoes 12 (10 inch) flour tortillas, warmed 8 ounces shredded Cheddar cheese

Prep
15 m
Cook
25 m
Ready In
40 m
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
Bake in the preheated oven until warmed through, about 12 minutes.