| BURRITOS | | 1 tbl oil | | 12 cup chopped onion | | 1 x garlic clove, minced | | 3 tbl chunky peanut butter | | 1 can sweet potatoes in syrup, (23-oz.) drained, | | rinsed | | 1 can black beans, (15-oz.) rinsed | | drained | | 1 tsp cumin | | 1/2 tsp cinnamon | | 1/4 tsp ground red pepper, (cayenne) | | 6 x flour tortillas, (10-inch) | | TOPPING: | | 3/4 cup thick & chunky salsa or picante | | 6 tbl sour cream | | 1/4 cup chopped green onions | | 2 tbl chopped fresh cilantro |
| | Heat oil in large skillet over medium heat until hot. Add onion and garlic ; cook and stir 2 to 3 minutes or until tender. Stir in peanut butter , sweet potatoes and beans ; mash slightly. Add cumin , cinnamon and ground red pepper ; mix well. Reduce heat to low; cover and simmer 2 to 3 minutes or until thoroughly heated, stirring occasionally. | | Meanwhile, heat tortillas according to package directions. To serve, spoon and spread scant 1/2 cup sweet potato mixture across center third of each tortilla. Top each with 2 tablespoons salsa , 1 tablespoon sour cream , 2 teaspoons green onions and 1 teaspoon cilantro ; spread to cover sweet potato mixture. Fold sides of each tortilla 1 inch over filling. Fold bottom 1/3 of tortilla over filling; roll again to enclose filling. Place seam side down on serving platter. | | 6 burritos |
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