In the mood for Mexican food! (more meatless recipes posted)

[Beth E. (NJ)]

Here is a different sounding burrito recipe made with Sweet Potatoes. I got it from the Allrecipe website. My husband is doing Sugar busters and he can eat Sweet Potato - I think I will try this next week - but I will use whole wheat tortillas instead of the ones called for here.
Addictive Sweet Potato Burritos

Ingredients


3 teaspoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese


Directions

1 Preheat oven to 350 degrees F (175 degrees C).
2 Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3 Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style.
4 Bake for 12 minutes in the preheated oven, and serve.

It is recommended that you serve it with sour cream and salsa.



Makes 12 burritos

 

[Harley Chick]

Sounds great. I'm always looking for vegetarian meals. Thanks for the recipe!

 

[Hootiss]

Sounds good, I would never have thought of using sweet potatoes. We eat burritos all the time. Thanks!

 

[Beth E. (NJ)]

Bean and Cheese Enchiladas

Ingredients
1 tablespoon vegetable oil
1 small onion, peeled chopped
1/2 cup chopped seeded green bell pepper
2 clove garlic, peeled minced
1/4 teaspoon crushed red pepper flakes
1 (15-oz.) can kidney beans, drained and mashed
1 (14.5-oz.) can diced tomatoes, drained, liquid reserved
1/2 cup cottage cheese
1 teaspoon chili powder
1/2 teaspoon crushed dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
8 corn tortillas
1 (6-oz.) can tomato paste
1/2 cup grated Monterey Jack cheese



Directions:

Preheat oven to 350°F. Heat a large skillet over medium-high heat. Add oil and sauté onion, green bell pepper, garlic and red pepper flakes for 2 minutes. Reduce heat to medium and add mashed kidney beans, drained tomatoes, cottage cheese, chili powder, oregano, cumin, salt, pepper and rosemary. Mix well until thoroughly heated, about 4 more minutes.

Divide mixture evenly between the tortillas and roll up; place seam side down in a baking dish.
Whisk tomato paste and reserved liquid from tomatoes together and pour evenly over the enchiladas. Top with cheese and bake for 30 minutes, until hot and bubbly. Serve warm.