These burritos are wonderful. They’re my latest big batch lunch item; I’ve got a dozen in my freezer, ready to feed me for the next two weeks. They’re a combination of sweet and savoury with a heavy dose of delicious.

Roasted, mashed sweet potatoes mingle with the most delicious re-fried beans you’ve ever had. Topped with cheese and wrapped in a tasty, tasty tortilla, these things are awesome. I got the original recipe from All Recipes, but I’ve made a lot of changes that made a great recipe even better. The biggest one is the recommendation of using homemade tortillas. That makes a huge difference.

Sweet Potato Burritos

1 tbsp canola oil
2 giant sweet potatoes, cubed

2 tbsp canola oil
1 onion, chopped
5 garlic cloves, minced
1 tbsp ground cumin
½ tsp ground coriander
2 tsp dried oregano
½ tsp black pepper
2 cans black beans, drained and rinsed
1 can kidney bans, drained and rinsed
2 tsp minced chipotle en adobo, more if you like it spicy
1 tbsp soy sauce
1 cup water

3 cups shredded Monterey Jack cheese

12 tortillas, preferably homemade

Preheat the oven to 400°F. Toss the cubed sweet potatoes in the canola oil and roast until tender, about 30–50 minutes (depending on cube size), stirring every 10 minutes. Mash and set aside.

Preheat a large skillet over medium heat. Add the oil, the onion, and the herbs & spices. Cook until the onion is tender, about 7 minutes. Add the garlic and cook another few minutes before adding the beans, the chipotle, and the soy sauce. Stir, add the water, and simmer down. Taste for seasonings, and adjust accordingly. Partially mash the beans and set aside to cool.

Fill the tortillas with refried beans, mashed sweet potatoes, and a sprinkling of cheese. You can serve them that way, or line them up on a baking sheet and bake them for 20 minutes at 350°F.

Serve with sour cream, salsa, and anything else you think sounds tasty.

What’s your favourite kind of burrito? Remember, every post you comment on is an entry in the monthly draw!