Saturday, December 29, 2007

Addictive Sweet Potato Burritos

Okay I made this recipe last night for dinner (Dalen had Chili ;) These were amazing! they are meatless so they're cheap and I'm eating one right now without the cheese and it's still great (even cheaper, and better for you) I made tortillas, I'll post my recipe. They're very easy but they are time consuming, but store bought just can't compete! I halved the recipe and it was still a lot of filling! If you don't have a big family I would suggest you half it too... Oh! And the best thing, all of the kids loved these!
1 tablespoon 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

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. (Mine didn't want to mash so I processed them and added the water while they were processing) Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. (I mashed the sweet potatoes in my bosch and added all the other ingredients accept for the cheese and tortillas and mixed it up)
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve. (Huh I totally forgot this part. I didn't head them up at all after.)

You could make the filling ahead of time and just put them together and heat them up... also from the reviews I've read on these they freeze well.

Okay now for the tortilla recipe...
This recipe is from

4 cups white or whole wheat flour or half each
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder (optional)
1/3 cup shortening
1 to 1-1/4 cups water
Waxed paper
oil (optional)
In a large bowl combine the flour, salt and baking powder. I prefer to use the baking powder because it makes the tortillas lighter, even if you roll them a little thick. The baking powder is not an authentic addition though, rather it is a southern mutation. Next cut in the shortening with a fork. When the flour is crumbly, add the water. Stir the dough with your fork until it makes a cohesive ball of dough. You may need to add an extra small spoonful of water if the dough is too dry. Be careful not to add too much though. When the dough forms a ball, knead it about 20 times. Then let it rest in the bowl for about 10 minutes. After it has rested, form it into 10 or 12 equal balls. Roll each ball in a little flour, to coat the outside of it evenly. Place a ball of dough on a sheet of waxed paper, or a clean, well floured surface. Roll the dough out into a a 6 or 7-inch circle. Try to get it as thin as you can. Loosen the tortilla from the rolling surface. Flop it onto a dry, hot skillet. Cook about 30 seconds, until the under side is dry, with a few brown spots. Flip it and cook the other side the same way. Transfer the cooked tortilla to a plate, and cook the next one. This goes pretty fast after you get the hang of it. You can roll out all of the tortillas first, in one stage, and then cook them all in the second stage. After you practice it some, the whole procedure takes less than 20 minutes, and the tortillas are sooo good. Use them the same way you would store-bought tortillas: burritos, soft tacos, etc.
The first few times you make these, you will need 30 to 40 minutes for the whole procedure. It takes time and practice to get the hang of rolling them out quickly and into a roughly circular shape. Please persevere. This recipe will save you $1 to $1.50 every time you make them. Also, if you don't have access to the store, you can still have lovely Mexican dishes all the same.
Homemade tortillas are not as flexible as store-bought tortillas. To make them more flexible, place them in a plastic bag while still warm, and let them cool right there in the bag. The steam will make them more pliable, and easier to roll up into fancy burrito shapes. This recipe makes about a dozen tortillas.

okay so I don't do anything different with this recipe other than once I've cut in the shortening I dump the whole thing into the bosch and mix it in there, then I let the bosche knead it for me. Oh I also triple this recipe, it makes 32 then. That's about a months supply for us. You could use whole flour for this but they would be a lot dryer. I have only attempted it once and they were a lot harder to work with. You'll want to cook the tortillas until they are just looking bubbly then flip them.. they should just have some very light brown spots on them. The first time I made these was for a "girls" lunch and they were like cardboard.. sorry girls! If you have an electric griddle it'll work great for doing these, otherwise you can only fit one in a pan at a time. When I make the 32 it takes me about an hour total to make them... but I can be cooking other things and cleaning the kitchen while they're cooking.

Well that's all for now... as always if you want to try these under controled conditions, come on over... I'm off to ruin my supper and have another one!


Anonymous said...

I had yummy sweet potato burritos at Don Diego's but they were cubed instead of mashed. Your recipe looks delish too.


DaRcI said...

I was just thinking about making my own tortilla's but have you ever tried different grains? Because I am trying to avoid wheat. By diff I mean Spelt or kamut, anything that can go into a wheat grinder :)

dwiebes said...


I guess you could search for recipes online. There are lots of gluten free webpages out there. And I guess just play around. I haven't baked much with other grains... although I do have some. Let me know what you find.