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

1. PREHEAT oven 180F.
2. 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).
3. HEAT broth in saucepan; saute onion and garlic until soft; (about 5 minutes).
4. STIR in water; bring to a quick boil.
5. REMOVE from heat and ADD cumin, mustard, chili powder and tamari.
6. COMBINE above mixture with sweet potato (removed from skins) and MASH.
7. 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.
8. 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.
9. PLACE rolled up tortillas (side down) onto slightly sprayed with oil flat pan.
10. TOP with low fat/no fat cheese and BAKE for 12 minutes in 180F oven.
11. These are GREAT to freeze!
12. ENJOY!
13. NOTE: Can use 3 cans three bean mix, butter beans or cannelloni beans (420g) drained too!
14. 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)