This is one of my favorite cold weather recipes! They make a great lunch because you can make ahead!
3 sweet potatoes cooked, peeled and mashed
1 can black beans drained and mashed with a fork
1/2 onion chopped
2 cloves garlic minced
1 cup water
1 teaspoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
2 teaspoons yellow mustard
4-6 ounces shredded cheddar
6-7 10 inch flour tortillas
Preheat oven to 350 degrees
Heat oil in a medium skillet and saute onion and garlic until soft. Stir in mashed beans. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in chili powder, mustard, cumin, and cayenne pepper.
Stir mashed sweet potato, 2 ounces of cheddar and beans together. Divide mixture evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet seam side down. *I spray baking sheet with a little olive oil so they come out a little crispy.
Bake in the preheated oven for 7 minutes. Turn each burrito over and cook an additional 7 minutes. Serve warm with sour cream.
Wrap any unused burritos in a paper towel, then in aluminum foil and store inside a freezer ziplock in the freezer. When ready to use pull one out. Unwrap foil and cooked for 2 minutes wrapped in the paper towel.
