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African Black Bean Sweet Potato Burritos




Source of Recipe


Pillsbury


List of Ingredients




Burritos
1 tablespoon oil
1/2 cup chopped onion
1 garlic clove, minced
3 tablespoons chunky peanut butter
1 (23-oz.) can sweet potatoes in syrup, drained, rinsed
1 (15-oz.) can black beans, drained
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground red pepper (cayenne)
6 (10-inch) flour tortillas
Topping
3/4 cup Old El Paso� Salsa or Picante
6 tablespoons sour cream
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro


Recipe



1. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
2. 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.
3. 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.