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Addictive Sweet Potato Burritos

These unusual burritos are made with sweet potatoes, spices and kidney beans. They freeze well, and can be deep fried instead of baked.
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01/05/2011
Reviewed By: familyof5
It was a good thought and I followed it to the T but this wasn't for my family.
01/05/2011
Reviewed By: amyadell
I'm making this for the second time. Held a dinner party of 8 previously and it was an absolute HIT!!! Everyone loved it and it even made it into our local fitness training news letter. I opted to use the black beans as everyone else suggested but the pain was still in the mashing... this time my husband was the genious and suggested putting the beans/cooked onions in the blender with the water, then return to pan the spices/sauces. VOILA!!!! Difficult became EASY!!!! Yummy lunches for the next few days to come :)
01/04/2011
Reviewed By: Weezie
I cut the recipe down to only one serving because I didn't want leftovers in case I didn't like it. But I loved it - served with salsa and light sour cream, it was tasty, easy, filling, and healthy. I plan to make more and freeze them for later, but will use less filling for each burrito, because it was huge. I used leftover black beans instead of kidney beans, Country Dijon mustard, and low-sodium soy sauce. Next time will use whole grain tortillas to make even healthier.
01/04/2011
Reviewed By: DarcieA
These were okay, but not as exciting as I had hoped. The only change I made was to use black beans as some other reviewers suggested. I thought that the sweetness from the sweet potatoes was a strange contrast to the saltiness of the black beans mixture. It was fun to experiment with something different, but I don't think I'll make these again.
01/04/2011
Reviewed By: mtasche
Lives up to its name! Don't be scared of sweet potatoes!
01/04/2011
Reviewed By: LADY2416
I pretty much made these to the letter of the recipe. I did add the full amt of water and felt it was too much. I simmered for a while to reduce, then got impatient and added some of the mashed sweet potato to thicken it back up. The first time we ate these I thought they were pretty good, but lacking something. After eating the leftovers a few days later, I changed my opinion. These are yummy. Next time I'll add some pureed chilies in adobo to up he spice and smokeyness. That's just personal preference though.
01/04/2011
Reviewed By: PiaPet
Absolutely delicious! Only difficulty was deciphering how many sweet potatoes will yield 4 cups. :-/
01/04/2011
Reviewed By: RandallFamily4
I made these for lunch today. Even though I wouldn't call them "addictive", it WAS a wonderful additional way of getting sweet potatoes into the diet. My husband enjoyed them and took seconds.
01/03/2011
Reviewed By: katie
These were fantastic! It took a while to do all the mashing, but it was totally worth it. I didn't love them at the first sitting, but after reheating, the flavors had a little party and rocked it right on out. I froze a bunch and had them available for quick and easy lunch options.
01/03/2011
Reviewed By: Katy
good.... needed something tho.
01/03/2011
Reviewed By: jmhmom
I am in LOVE with these! One tip I would offer is to mix the cheese and sweet potatoes in with the beans before placing the mixture in the tortillas. It makes prep time easier and I think it ends up tasting better. My 10 year old loves these! Serve with sour cream and taco sauce.
01/03/2011
Reviewed By: Zippity
Loved it! Not very spicy but tasted great.
01/03/2011
Reviewed By: Countess Cookie
Fabulous! Scaled it down to fit my small family. Made some changes: one can of black beans, one can of sweet potatoes, dried chopped onions and onion powder instead of whole onion, garlic powder, spicy mustard, and 6-in instead of 10-in tortillas.
12/31/2010
Reviewed By: SuziandBear
Holy Frijoles! This was so good! I gave the recipe 5 stars against my policy not to give 5s to recipes that I adjust, but they are so good I couldn't give them a 4! I followed the reviewers advice and added maple syrup and cinnamon to the sweet potatoes. I used canned black refried beans-why mash?! I pushed the onions aside in the pan and "toasted" my spices before mixing in the beans. My husband said these were "phenomenal" and "gourmet"
12/30/2010
Reviewed By: Audrey
These are really good. I wanted to give them a try but was a little unsure about them so I had a backup dinner plan if they didn't turn out well. They were easy to make and turned out great. A few changes made just because of what I had on hand.... I didn't have an onion so I used dry onion flakes, no chili powder so I used a little extra cumin and used Italian cheese blend mix. Will defiantly be making these again.
12/30/2010
Reviewed By: Mrs. Mason
I thought they tasted good, but my husband could only taste the sweet potatoes and he isn't a fan of them...I think it was more mental than anything because i reduced the sweet potato a bit so he would eat them.
12/23/2010
Reviewed By: Mrs. Nilla Bean
To say we love these would be an absolute understatement! I made only minor changes due to personal preference...omitted the mustard and subbed low sodium black beans for the kidney beans. These are TRULY addictive!!
12/21/2010
Reviewed By: Helen
It is difficult to find recipes that satisfy my vegetarian sons and my omnivore daughter & husband. This recipe, however, was a big hit with the whole family! To save time, the baking step could be skipped and everyone could assemble their own burrito. We like to add salad greens in addition to the sour cream and salsa. Thanks for an excellent recipe!
12/20/2010
Reviewed By: BlackEye
5 Star Concept - 3 Star Execution. There is no place for water in this recipe and including it wrecked it for the unwitting as reported in their reviews. The correct way to make this recipe is to cook kidney beans from dry goods. 1 lb. makes 6 cups. They will be perfect and ready without mashing or water. 3 large yams skinned, cooked (13 minutes in microwave in Pyrex pot with water) should make 6 cups – mash in a big stock pot on low heat. Make seasoning as a sauce by using exact ingredients plus 2 squirts of Sriracha and 2 tbls of sweet chili sauce and one tbls safflower oil. The end result will be mildly spicy by American standards. To make spicier, add more chili powder, cayenne, and Sriracha sauce in suggested proportions. Pour the sauce evenly on top of the beans in the skillet and stir. 4 tbls high heat safflower is best oil for this recipe. Also, 12 oz of cheese is required. Type of Cheddar is not called out. Sharp is best for this recipe – Mexican blend will work. This recipe will produce exactly the stated dozen 10” burritos. Thus, it will produce (10) 12” burritos (12” flour tortillas are the best value at Costco). If you prepare dish to these specs you will have a fab meal and leftovers while realizing the full potential of the concept, which is excellent.
12/14/2010
Reviewed By: msmnificent
This was good, OK flavor, nothing stand-out-ish to me. I don't think I would make this again, but if I did, I would definitely cut down on the amount of chili powder; the flavor of the sweet potato was really muted and overpowered by the chili powder. This recipe sounded so great to me, so perhaps I am overly disappointed as a result of having had such high hopes for this, but I think a rating of 3 stars appropriately conveys how I feel about this: average. Thanks for the recipe though... it seemed like a unique and tasty recipe idea.
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