From Pat Barger, adapted by Mary Kolb from Vegetarian Times.
Heat 1 1/2 t canola oil in large saucepan. Add 1 1/2 c chopped onion. Cook until transparent. Stir in
1 1/2 T minced garlic. Cook 1 minute.
Add 9 c cooked kidney beans, 3 c water, 2 T chili powder, 1 1/2 T prepared yellow mustard, 1 T ground cumin and a dash of cayenne.
Bring to a boil, reduce heat, cover, simmer 15 minutes until beans are very soft. Stir in 1 1/2 T tamari (soy sauce). Mash the beans leaving some lumps for texture. Simmer 25 minutes to cook out liquid.
Peel and cook in MW sweet potatoes to make 6 c mashed.
Clean and slice 1/2 c + 1 T green onions. Spread out
12 10 inch tortillas. Top each with 1/3 c sweet potao, 1/2 c beans and 2 t green onions. Roll up.
To freeze, wrap each burrito in plastic wrap. To serve, thaw in frig. unwrap and place seam side down on a baking sheet.. Bake 375 degrees for 20 – 30 minutes until crispy. (Don’t microwave – makes it limp, tough and unpleasant.)
Makes 12 servings