2 Medium Sweet Potatoes 1Small Onion, chopped 1TBSP OliveOil 19oz black beans, drained and rinsed 1 C. Vegetable Stock 2 Garlic Cloves, minced 1 ½ tsp. Chili Powder 2 Tsp. Ground Mustard 1 Tsp. Ground Cumin ½ Tsp. Salt 4 Large Flour Tortillas ¼ C. Salsa 1 C. Vegan Cheese ( optional)
In a large pot of salted water, boil the sweet potatoes. While potatoes are cooking, in a medium saucepan on medium heat, sauté the onions in oil until translucent. Add the black beans, stock, garlic, chili powder, mustard, cumin, and salt; simmer, uncovered, for 15 minutes. Drain water from sweet potatoes; return sweet potatoes to pot and mash with a potato masher. Set aside. Once bean mixture is done, mash with potato masher and set aside. Take 4 tortillas shells and lay on counter. Spread out onto each tortilla: 1 TBSP Salsa, ¼ of the sweet potato, ¼ of the beans, and ¼ of the "cheese." Roll up each burrito and serve as is, or bake in oven until crisp. Makes 4 burritos
I think that flour tortillas might make this vegan, because they are processed, and the vegan cheese too. That is my guess. Sounds yummy though, I have a similar recipe that I got from the Moosewood Cookbook- even my non-sweet potatoe eating kids eat it!