Addictive Sweet Potato Burritos Recipes

ADDICTIVE SWEET POTATO BURRITOS

Addictive Sweet Potato Burritos image

Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.

Provided by Karena

Categories Mexican Recipes

Time 40m

Yield 12

Number Of Ingredients 13

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
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
Bake in the preheated oven until warmed through, about 12 minutes.

Nutrition Facts : Calories 504.6 calories, Carbohydrate 76.6 g, Cholesterol 19.8 mg, Fat 8.5 g, Fiber 13.4 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 1028.5 mg, Sugar 5.1 g

SWEET POTATO PAKORA CHAAT

Sweet Potato Pakora Chaat image

Sweet Potato Pakora Chaat is my take on the traditional Indian chaat. Chaat translated from Hindi means to lick-and this flavor and texture combination is very lick-able. This crispy chaat recipe is made with sweet potato, besan, rice flour and spices. It has a tangy taste from the tamarind chutney and coolness from the yogurt-and that sweet-tangy mixture is addictive. Garnished with crunchy sev, pomegranate seeds and fresh cilantro leaves, it's an all-time favorite dish and the sweet potato keeps it seasonal for Diwali.

Provided by Maneet Chauhan

Categories main-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

Vegetable oil, for frying
2 pounds sweet potatoes
1 1/2 cups besan (gram flour)
1/2 cup rice flour
1 tablespoon ginger-garlic paste
1 tablespoon dried fenugreek leaves
1 teaspoon chili powder
1/2 teaspoon turmeric powder
Kosher salt
1 cup seltzer water
1/2 cup plain yogurt
1/4 teaspoon sugar
2 tablespoons store bought tamarind chutney
1 teaspoon chaat masala
1/2 teaspoon roasted cumin powder
Juice of 1/2 lemon
1 tablespoon chopped cilantro leaves
1/4 cup pomegranate seeds
1/4 cup fine sev

Steps:

Fill a large, heavy-bottomed pot (like a Dutch oven) about one-third full with the oil. Clip a deep-fry thermometer to the pot and heat the oil over medium heat to 350 degrees F.
Peel and slice the sweet potatoes into thin chips (about 1/16-inch thick on a mandoline).
In a large bowl, whisk together the besan, rice flour, ginger garlic paste, fenugreek, chili powder, turmeric and 1/2 teaspoon salt. Whisk in the seltzer just until combined. Add the sweet potatoes and toss to coat.
Working in batches, fry the sweet potatoes until golden brown, 6 to 8 minutes. Transfer with a spider to a paper towel-lined plate to drain. Bring the temperature of the oil back to 350 degrees F between batches.
In a small bowl, stir together the yogurt, sugar and 1/8 teaspoon salt. Drizzle the sweet potato pakora with the tamarind chutney and yogurt sauce. Sprinkle the chaat masala and cumin powder over top. Squeeze the lemon juice on top and finish with the chopped cilantro, pomegranate seeds and sev.

ADDICTIVE SWEET POTATO BURRITOS

Addictive Sweet Potato Burritos image

Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.

Provided by Karena

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 12

Number Of Ingredients 13

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
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
Bake in the preheated oven until warmed through, about 12 minutes.

Nutrition Facts : Calories 504.6 calories, Carbohydrate 76.6 g, Cholesterol 19.8 mg, Fat 8.5 g, Fiber 13.4 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 1028.5 mg, Sugar 5.1 g

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