Cooking in the Hood: January 2010

For our January meeting...we decided to take a vacation. A fantastic, amazing, tropical vacation. We'd all survived SNOWPOCALYPSE 2009 and frankly are all damn sick of this cold, depressing weather. Bring on the rum, coconuts, and grass skirts.

When I came across this recipe I was skeptical at first...sweet potatoes and pinto beans? Really? But with a title like "addictive" and hoards of positive reviews, I decided to give it a shot. And guess what, they're pretty damn delicious.

Addictive Sweet Potato Burritos

from allrecipes.com
*a great thing about allrecipes.com is they have a servings converter. I carefully calculated 5 servings and promptly disregarded all proportions.

Ingredients

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

Directions

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.

Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

not the most appetizing pictures...but i swear the spices make your kitchen smell like HEAVEN.

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.