Categories: Main Dish, Sweet Potatoes

Ingredients

• 3 medium sweet potatoes , peeled and cut into 1/2 inch chunks
• 1 (15 ounce) can kidney beans , with liquid
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 tablespoon Dijon mustard
• 2 tablespoons soy sauce
• 10 soft taco-size flour tortillas
• 2 cups shredded cheddar cheese

Directions

1. Place the chopped sweet potato in a microwave-safe dish with about 2 tablespoons water; microwave on HIGH for about 10 minutes, until soft.

2. Preheat oven to 350°.

3. Mash the sweet potatoes, beans with their liquid, chili powder, cumin, mustard, and soy sauce until mixture is soft and well blended.

4. Warm tortillas according to package directions.

5. Divide sweet potato mixture evenly among tortillas; top each with a generous handful of cheese; fold tortillas up burrito-style and place them in a 13×9 inch baking dish.

6. Bake for 12 minutes, or longer if you want them a little crispy; serve hot.

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