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Addictive Sweet Potato Burritos
January 12, 2007

Very good and very healthy. Flavours were just right. Like other reviewers, I used black beans in place of kidney beans and left them quite chunky when I mashed them. I baked the sweet potatoes and scooped them out and mashed them very smooth with salt and pepper. I used reduced fat old cheddar and whole wheat tortillas. Served with shredded lettuce and chopped tomatoes, green onions and green peppers and light sour cream. We both loved them. They are quite large, I couldn't finish mine; next time I may make them in the 6-inch tortillas. I froze ten of them, and both my boyfriend and I are looking forward to taking them for lunches! Many thanks for the recipe! *UPDATE* Just a quick note on reheating the frozen burritos...It works perfectly in the oven from frozen. 30 mins wrapped in foil at 350, them 15 mins unwrapped to crisp them up. Better than when I first made them!

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