Low Fat Kidney Bean Sweet Potato Burrito (vegetarian Too!)

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven 180°f.
• 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; sauté 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 180°f.
• 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) slightly sprayed with oil flat pan.
• 10 top with low fat/no fat cheese and bake for 12 minutes in 180°f 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.