Low Fat Kidney Bean Sweet Potato Burrito (Vegetarian Too!)
- 1 tablespoon vegetable broth
- 1 red onion, diced
- 6 garlic cloves, diced
- 6 cups kidney beans, drained
- 2 cups water
- 2 teaspoons hot chili powder
- 2 teaspoons cumin
- 4 tablespoons prepared mustard
- 3 tablespoons tamari
- 4 cups mashed sweet potato
- 12 tortillas, warmed
- 8 ounces low-fat cheese
- PREHEAT oven 180F.
- Cook sweet potato on paper towel in microwave until cooked (depending on size); allow to cool (Rotate cooking time and turn - ie if 8 minutes total; 4 minutes each side).
- HEAT broth in saucepan; saute onion and garlic until soft; (about 5 minutes).
- STIR in water; bring to a quick boil.
- REMOVE from heat and ADD cumin, mustard, chili powder and tamari.
- COMBINE above mixture with sweet potato (removed from skins) and MASH.
- PLACE one tortilla at a time into microwave and cook for 15 seconds; if cooking in oven, wrap in aluminum foil and place in oven for 10 minutes on 180F.
- ADD mixture to tortilla and wrap as a burrito; fold bottom half a couple of inches from bottom - fold right hand side over and then rotate towards you and tightly roll up.
- PLACE rolled up tortillas (side down) onto slightly sprayed with oil flat pan.
- TOP with low fat/no fat cheese and BAKE for 12 minutes in 180F oven.
- These are GREAT to freeze!
- ENJOY!
- NOTE: Can use 3 cans three bean mix, butter beans or cannelloni beans (420g) drained too!
- NOTE: If you want a bit of a zing, can sprinkle with no-fat Mexican cheese before putting into oven.
vegetable broth, red onion, garlic, kidney beans, water, hot chili powder, cumin, mustard, tamari, mashed sweet potato, tortillas, lowfat cheese
Taken from www.food.com/recipe/low-fat-kidney-bean-sweet-potato-burrito-vegetarian-too-213914 (may not work)