November is Sweet Potato Month    

Sweet Potato Burritos   –  Submitted by Carolyn H.

 

 

 

 

 

 

3 Medium sweet potatoes, cooked and mashed

8 oz chorizo

½ onion, chopped

¼ cup chopped bell pepper

2 cloves garlic, minced

16 oz can pinto beans

½ cup stock or water

1 teaspoon chipotle

Dash of Siracha

1 teaspoon chile powder

1 teaspoon ground cumin

1 teaspoon ground coriander

4 oz cheddar cheese

6 Large tortillas

Directions

  1. Preheat oven to 350 degrees.
  2. Cook the chorizo in a pan over medium-high heat. Remove chorizo and most of the fat.
  3. Add the onions, peppers, and garlic and cook, stirring occasionally until translucent.
  4. Reduce heat to medium-low heat. Add the beans and liquid and seasonings. Slightly mash the beans. Add the reserved chorizo and stir well.
  5. Divide the sweet potatoes and the beans among the warmed flour tortillas. Sprinkle with cheddar cheese. Wrap burrito style. (At this point they may be stored in the freezer)
  6. Bake for 10 – 12 minutes or just until heated through.
  7. Serve with cilantro, chopped green onions, salsa, sour cream, or guacamole.
  8. If heating from freezer, heat covered in a 350 degree oven for 20 – 25 minutes.

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