I don’t have a great story for this one, I was feeling unwell yesterday afternoon, so instead of going to my German class I went straight home from work and curled up in bed, so instead of whatever was lying around the house (the original plan), D felt obliged to cook a full dinner before rushing off to band practice. D thought of this on the walk down from West Perth to Woolies in town, and gets full points for awesomeness. It was so tasty, I want to eat it again very soon!
Mexican food is not so ubiquitous in Australia, so I don't really have a lot of experience with it. There is usually only one brand of tortilla in supermarkets! I apologise if you make it and go, "doesn't taste like any burrito I've ever eaten." It is still very tasty. Also I apologise if this isn't actually a burrito, and is infact an enchillada! I took some time deliberating over which it was this morning, but I think the wheat tortilla makes it a burrito. Feel free to educate me in the comments if need be.
sweet potato burritos
four tomatoes (diced)
1 can kidney beans
1 can refried beans
1 sweet potato
shake or three of cumin, cayenne and paprika
small handful of pumpkin seeds
1 quarter red onion (diced)
6 wheat tortillas
In some olive oil, fry the cumin, cayenne, paprika and chilli. As it becomes fragrant, add the tomatoes, red onion, and kidney beans, as well as some of the liquid from the kidney beans. Leave to simmer on medium-low, with the lid on, for about twenty minutes, adding water about halfway through if necessary. In the meantime, mash the sweet potato. After twenty minutes, the mixture on the stove should have reduced beautifully. Add the refried beans at this point, and leave to simmer another five minutes. Reserve about a half a cup of the mixture (preferably with minimal kidney beans), and mix the rest with the sweet potato. Divide the mixture evenly into the tortillas, roll and place on a baking tray. Drizzle with the reserved liquid, and bake on 170C for about ten minutes.
Because I used full-sized el paso tortillas, I found that one and a half were plenty for me, so this serves about four people.
Serve with guacamole.