Lynne Ricart's Sweet Potato Burrito

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

• 2 teaspoons ground cumin

• 4 teaspoons prepared mustard

• 1 pinch cayenne pepper, or to taste

• 3 tablespoons soy sauce

• 4 cups cooked and mashed sweet potatoes

• 12 (10 inch) flour tortillas, warmed

• 8 ounces shredded Cheddar cheese

DIRECTIONS:

• Preheat oven to 350 degrees F (175 degrees C).

• Heat oil in a medium skillet, and saute onion and garlic until soft.

• Stir in beans, and mash.

• Gradually stir in water, and heat until warm.

• Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

• Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.

• Top with cheese.

• Fold up tortillas burrito style, and place on a baking sheet.

• Bake for 12 minutes in the preheated oven, and serve.