Ingredients
1
small or 1 large dark-orange sweet potato, peeled, cubed
1
tablespoon olive oil
1
teaspoon salt
1
teaspoon ground cumin
2
teaspoons chili powder
1
teaspoon olive oil
1/2
large yellow onion, chopped
2
cloves garlic, chopped
1
can (16 oz) Old El Paso™ Traditional Refried Beans
1/8
teaspoon ground red pepper (cayenne)
1
tablespoon Dijon mustard
1/2
tablespoon soy sauce
6
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 1/2
cups shredded smoked white Cheddar cheese (6 oz)
Preparation
Heat oven to 400°F. Line cookie sheet or shallow baking pan with foil.
In large bowl, toss cubed sweet potatoes with 1 tablespoon oil, the salt, cumin and chili powder. Spread on cookie sheet. Roast 40 to 50 minutes or until lightly browned and caramelized.
Meanwhile, in 10-inch skillet, heat 1 teaspoon oil over medium heat. Add onion and garlic; cook 5 to 10 minutes or until onion is soft and translucent. Stir in refried beans, red pepper, mustard and soy sauce. Cook and stir over medium heat until thoroughly heated. Remove from heat; set aside.
Heat tortillas as directed on package. Spread 2 to 3 tablespoons refried beans over each warm tortilla. Top each with about 2 tablespoons sweet potato chunks; sprinkle with cheese. Wrap tortilla around filling. If to be eaten within a week, place burritos in sealed container; refrigerate. To store for a longer period of time, wrap each burrito in plastic wrap and place in freezer container with tight-fitting lid; place in freezer.
To heat 1 frozen burrito, remove plastic wrap. Microwave on High 1 minute. Cut burrito in half; microwave 30 seconds longer or until center is warm.
