Sweet Potato Burritos! Ole~ 4.24.09

Now with PICTURES!

I've had this recipe dog-eared to try for a LONG time, but I could never justify making it b/c I figured I would be the only one eating it. It does sound like a strange combination, but trust me, it is so darn good! I've made them twice now since the first attempt and may try sticking to the recipe a bit more. I would say I'm often "inspired" more by recipes lately, than I am at making them verbatim. Nothing wrong with that, it helps me be more creative in the kitchen!

I made these along with another recipe from the same cookbook for Z & D's second birthday a few weeks back. A good crowd pleaser and 5 thumbs up from me! It does help if you like sweet potatoes b/c they are the star ingredient!

Addictive Sweet Potato Burritos
inspired by Allrecipes dinner tonight cookbook, pg. 163

1 can refried black beans
2 large sweet potatoes (or more depending on who you're feeding)
8 oz shredded monterey jack cheese
10-12 burrito size tortillas- the whole wheat ones were great for this!

1. Roast your sweet pototoes until they start to ooze, split open and are easily pierced with a knife. Peel and mash up those potatoes until nice and smooth. Get a baking sheet ready with foil and a little cooking spray on it. (NOTE: since this step takes a good hour +, I often do it ahead of time, say, the night before when I'm making dinner. I just throw the taters in while I'm cooking something else!)

2. Get your ingredients ready assembly line style: refried beans and spreader, mashed sweets, shredded cheese, tortillas.

3. Heat up a couple tortillas in the microwave to help make them soft and malleable- spread on a little refried beans- keep them away from the edges. I usually spread enough to make an oval shape in the middle of my tortilla- remember you're rolling them up and you don't want them to ooze out on the baking sheet. Then spoon a couple tablespoons of sweet potatoes. Lastly, sprinkle on some monterey jack cheese.


4. Roll 'em up and line 'em up on your baking sheet. Keep going until you have enough or you're out of ingredients.

5. Bake at 375 until hot- about 12-15 minutes. I rub a little olive oil on top of the tortillas to crisp them up and b/c it tastes good!

Serve with chips and salsa or my favorite Black Bean Salsa!

But today, I had mine with Our Best Bites Lime Cilantro Rice with Pineapple... c'mon, you know this is good stuff!

I think I'll start adding who in the house likes the recipe I write up, so that I can have a good reference when I'm searching for something to make.

Mr. Crafty hasn't tried these yet... somehow, they're always gone before he gets to them.
G gobbled them up with me.
The other three are a mixed bag- depends on the day, the hour, the moon's phase and the weather.

I'll also try and get some pics up a bit later so you can see the finished product...