Spicy Sweet Potato and Bean Burritos

[ButterSticks]

1 tsp olive or canola oil
1 small onion chopped
2 cloves of garlic, minced
3 cups of kidney beans or black beans, canned
1 cup of water or leftover bean liquid
1 Tbsp chilli powder
1 tsp cumin
2 Tbsp soy sauce
4-10 inch soft tortillas
2 cups mashed cooked sweet potatoes with a dab of margarine
1/4 cup green onions, chopped
1 avocado, chopped
1/4 cup salsa
chopped jalapeno peppers (optional)
vegan cheese shreds (optional)

Heat oil in saucepan over medium heat. Sauté onion in oil until transparent. add garlic and stir. Add beans, water, chilli powder and cumin. Bring mixture to a boil over medium-high heat. Cover, reduce head to low. Simmer until beans are very soft, about 10-15 minutes. Stir in soy sauce.

Mash beans in the pot with a potato masher or large fork. Simmer over medium-low heat to cook away any excess liquid, about 25 minutes (watch it closely, though). Taste and add more seasoning if desired (If you like things REALLY spicy add some chopped jalapenos).

Preheat oven to 375F. Spread about 2/3 cup bean mixture down the middle of a tortilla and top with 1/2 cup mashed sweet potatoes. Sprinkle with some green onions. Roll up burrito and place seam side down on a baking sheet that has been sprayed with vegetable cooking spray. Repeat with the remaining tortillas.
Bake for 15 minutes or until burritos are crisp. Sprinkle burritos with avocado and salsa. Optional: sprinkle some vegan cheese on top.

Makes 4 servings.