I don't know about you, but we didn't eat a lot of sweet potatoes when I was growing up. They really came onto my food radar when I was living in China and my friend Becca would always find a little traveling food bike that sold roasted sweet potato halves. I can still see her walking around eating away at her little potato piece. haha! Such fun, random memories tied to this vegetable.
When I first tried this recipe from my sweet friend, Shelby, I knew they would quickly become a staple in our dinner rotation. Of course because my husband adores meat, we had to make a few modifications to make them just right for our table. If you want the vegetarian version of these burritos, be sure to check out the recipe inspiration here.
Sweet Potato Chicken Burritos// makes approximately 12 burritos //
original recipe here
3 cans of kidney beans, rinsed and drained
1 1/2 cup water
1 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons mustard
3 tablespoons soy sauce
3 large sweet potatoes diced and cooked until soft
2 chicken breasts, cooked and shredded
salt to taste
Sauté chopped onions in about a tablespoon of olive oil. Stir in water and beans. Cook the beans until soft and begin to mash them to a paste. Add spices, soy sauce and mustard. Finally add the softened sweet potatoes and shredded chicken. Add salt to taste. Fill tortilla shells and enjoy immediately.
For a gluten-free version of this meal, use the sweet potato/chicken mixture as topping for cooked quinoa. So yummy!!
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