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Bean and Sweet Potato Burritos
Bean and Sweet Potato Burritos
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Elevate your burrito game with this tasty bean and sweet potato combo that's perfect for make-ahead meals.
Ingredients:
  • 1 small or 1 large dark-orange sweet potato, peeled, cubed
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon olive oil
  • 1/2 large yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon soy sauce
  • 6 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 1/2 cups shredded smoked white Cheddar cheese (6 oz)
Instructions:
  • Preheat oven to 400°F and line a cookie sheet or shallow baking pan with foil.
  • In a large bowl, mix sweet potato cubes with 1 tablespoon of oil, salt, cumin, and chili powder. Spread evenly on a baking sheet and roast for 40 to 50 minutes until golden brown and caramelized.
  • In a 10-inch skillet over medium heat, warm up 1 teaspoon of oil. Cook onion and garlic for 5 to 10 minutes until onion is soft and translucent. Add refried beans, red pepper, mustard, and soy sauce. Stir and cook until heated through. Remove from heat and set aside.
  • 1. Follow package instructions to warm tortillas. Spread a generous 2 to 3 tablespoons of refried beans on each tortilla. Add about 2 tablespoons of sweet potato chunks and sprinkle with cheese. Roll tortillas around the filling. For short-term storage, refrigerate in a sealed container for up to a week. For longer storage, wrap each burrito in plastic wrap and place in a freezer-safe container with a tight-fitting lid; store in the freezer.
  • To heat a frozen burrito, unwrap it and place it in the microwave on High for 1 minute. Cut the burrito in half and continue microwaving for another 30 seconds or until the center is warm.

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