kim through
   the looking glass

This is one of our favourite vegetarian (and easily vegan) dinners based on this recipe - and one Gwen gobbles up faster than I can! I love that these burritos (or nachos) are filled with vegetables and legumes … often the one meal out of many offers in which Gwen will consume the veggies. This recipe is a little on the spicy side, so you may want to take out some filling for burritos for the little kids before adding all the spices - the last time I made these, they were too hot for Gwen, but I don’t generally measure the spices …

Sweet Potato and Bean Burritos

Ingredients:

• 6 sweet potatoes, peeled and cubed
• one can (or one cup) of any beans, drained and pureed - we use pinto beans most often
• 3 tbsp milk
• 2 cloves garlic, minced
• 1 tbsp each cumin, turmeric, and chili powder
• 1 package tortillas
• salsa
• grated cheddar cheese
• sour cream or unsweetened yogurt

Directions:

1. Boil sweet potatoes until fork tender, drain
2. Add milk, garlic to sweet potatoes and mash
3. Combine pureed beans, spices, and sweet potatoes, stirring well
4. Add big globs of filling to wraps and place seam down on a cookie sheet
5. Smother burritos with salsa and grated cheese
6. Broil burritos until cheese is melted

Serve with big dollops of sour cream or yogurt. Can also be made as nachos - just place the filling, salsa, and cheese on tortilla chips and broil until melted.