The first time I made these I used corn tortillas. They were tasty but broke apart in the oven. The original recipe calls for 12 10-inch tortillas. Since the only Ethan-safe tortillas are 12-inch I changed the recipe to make enough for 10 tortillas. I cut the recipe in half as it made too many leftovers for us but would be great for a larger gathering. Also, I replaced soy sauce with raw coconut aminos, a sweeter but delicious soy sauce substitute. The original recipe has you add about 1 cup of mixture to each burrito. We like it with about 1/2 cup. It is very filling!
Makes 10 servings
Ingredients:
1/2 tablespoon olive oil
1/2 onion, chopped
2 cloves garlic, minced
3 cups cooked kidney beans
1 cup water
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
1 1/2 tablespoons raw coconut aminos
2 cups cooked and mashed sweet potatoes
10 (12-inch) tortillas, warm
10 slices rice-based cheese
Directions:
Preheat oven to 350º degrees F. Heat oil in medium skillet. Sauté onion and garlic until soft. Stir in beans and mash. Gradually stir in water. When warm, remove from heat and stir in chili powder, cumin, mustard, cayenne pepper and coconut aminos. Divide bean mixture and mashed sweet potatoes evenly between tortillas (I mixed the sweet potatoes into the beans. Then, spooned in about 1/2 cup of combined mixture into each 12-inch tortilla.) Top with slice of rice-based cheese. Fold up tortillas burrito style then place on baking sheet. Bake for 12 minutes then serve.
Nutrition Information:
1 serving (1/2 cup filling, no tortilla or cheese): 119 calories, 23g carbs, 1g fat, 6g protein, 8g fiber, 7 mg iron
Rating:
3 out of 5 love it (will keep trying it with my 6 and 5 year olds)
Food Allergy/Intolerance Notes:
These products work for Ethan as part of his vegan diet which also avoids soy, peanuts, and tree nuts.
Soy sauce substitute: Coconut Secret Raw Coconut Aminos
Tortillas: Cedar's Wraps
Cheese: Galaxy Rice Vegan Cheese
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