Really. While it may not sound like a good idea at first, these are completely yummy. The recipe I use is modified from one on AllRecipes (with over 500 positive reviews, you have to believe me).
Sweet Potato Burritos
1/2 c. caramelized onions
1 tbs. diced roasted garlic
2 cans red kidney beans, drained and rinsed (you could also use black beans)
1/4 c. water
4 tsp. chili powder
1 tsp. cumin
1 tbs. yellow mustard
1 tsp. Red Hot (more if you like it spicy)
2 tbs. low sodium soy sauce
Put all of the above in a small crock pot and cook on low for around 4 hours stirring once or twice. (You could do this on the stove in a sauce pan instead if you like.)
3-4 sweet potatoes, peeled, cut in half
3-4 carrots, peeled, cut in half
Put sweet potatoes and carrots in a larger crock pot and cook on high for around 4 hours. (You could do this in the microwave or regular oven if you like.)
After 4 hours, mash the sweet potatoes and carrots together in the large crock pot. Then lightly mash the bean mixture in its crock pot. I like to do this with my immersion blender. Don’t puree it – leave some beans whole for texture
12 – 14 burrito sized flour tortillas, warmed
2-3 cups finely shredded Mexican blend cheese
Put approximately equal amounts of the bean mixture and the sweet potato/carrot mixture on each tortilla, top with some cheese and roll up burrito-style. Place burritos in baking dish and bake at 350 degrees for 10 minutes if the mixtures are warm and 15 if you pre-made them and had them in the refrigerator.
Serve with sour cream and salsa. They also warm up really well.