sweet potatoes chickpea burritos
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 2 med. sweet potatoes, peeled/sliced
- 1/2 c water
- 1 T canola oil
- 1 med. onion, chopped
- 3 cloves garlic, minced
- 2 15 oz. cans garbanzo beans (homemade are better of course)
- 1 T ground cumin
- 1 T mild chili powder
- 2 t prepared mustard
- 2 T reduced-sodium soy sauce
- 10 flour tortillas
Place sweet potatoes in boiling water, reduce heat, cover & simmer for about 20 min.
Once tender, drain- leave a little water, mash, cover and set aside.
In large skillet, warm oil over medium heat and saute' onion and garlic 3 to 4 min., until onion softens.
Drain beans, reserving liquid. Stir 1 c bean liquid and beans into onion mixture.
Add cumin, chili powder, and mustard.
Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Mash bean mixture and stir in soy sauce.
Preheat oven to 350.
Spoon equal amounts of bean mixture and sweet potatoes into each tortilla.
Roll up, placing seam side down in a baking dish.
Bake for 5 min.