Sweet Potato & Bean Burritos

Sweet Potato & Bean Burritos

Lightly spiced sweet potato and hearty chilli vegetables, all wrapped up with cheese and chunky salsa in a toasty vegetarian burrito.
Total Time 35 Minutes
Servings 4
Spice Level Mild
Ingredients 8

Ingredient List

  • Old El Paso™ Burrito Kit
  • courgette, diced
  • red pepper, deseeded and sliced
  • 1 tbsp corn oil
  • 250 g sweet potato - peeled and cut into small chunks
  • 100 g grated cheddar cheese
  • 1 can (400 g) red kidney beans, drained and rinsed
  • onion, sliced

Preparation

  1. Heat up the oil in a large pan and throw in the onion and sweet potato, cook for 2-3 minutes. Stirring occasionally.
  2. Mix in the courgette and fresh pepper. Cook for another 2-3 minutes, and then add the rich Tomato Bean Stir-in Sauce with 225 ml of warm water.
  3. Cover up the pan and cook over a medium heat for 10 minutes, giving it a stir every now and then.
  4. Toss in the kidney beans, then cover and simmer for another 5 minutes, until the vegetables are tender.
  5. Warm the Soft Flour Tortillas following the instructions on the pack.
  6. Lay it all out for the whole family to stuck into. Grab a tortilla, spoon in some of the sweet potato and bean mix, and top it off with cheese and Original Squeeze Chunky Salsa. Roll it up and wolf it down.

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