I made this for dinner last night. I bought a 5# bag of small, organic sweet potatoes at the grocery store and baked them for an hour at 400 degrees, then removed the skins and mashed the potatoes. I also brused the tops of the burritos with oil and sprinkled them with a pinch of salt prior to baking to make them crispy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Potato Burritos
Categories: Mexican
Yield: 1 servings

1 tb Vegetable oil
1 Onion; chopped
4 Cloves garlic; minced
6 c Canned kidney beans; drained
2 c Water
3 tb Chili powder
2 ts Ground cumin
4 ts Prepared mustard
1 pn Cayenne pepper
3 tb Soy sauce
4 c Cooked & mashed sweet
-potatoes; (up to 6)
12 Flour; (10-inch) tortillas,
-warmed
8 oz Shredded Cheddar cheese

Preheat oven to 350 F

Heat oil in a medium skillet. Saute onion and garlic until soft.

Stir in beans, and mash. Gradually stir in water, and heat until warm.
Remove from heat, stir in the chili powder, cumin, mustard, cayenne
pepper, and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between the warm
flour tortillas. Top with cheese. Fold up tortillas burrito style,
and place on a baking sheet.

Bake in the preheated oven for 12-17 minutes.

From: http://www.hamfarms.com/recipes

MMMMM
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Ben Collver wrote to All <=-

I made this for dinner last night. I bought a 5# bag of small, organic sweet potatoes at the grocery store and baked them for an hour at 400 degrees, then removed the skins and mashed the potatoes. I also brused the tops of the burritos with oil and sprinkled them with a pinch of
salt prior to baking to make them crispy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Potato Burritos
Categories: Mexican
Yield: 1 servings

A chimichanga is basically a deep-fried burrito. While some Americans
may associate this dish with Mexico, many food historians agree that
the dish actually originated in the United States. To be specific, the chimichanga was born in Arizona in the twentieth century.

So what you have there is not a burrito but a baked (rather than deep-
fried) chimichanga. I prefer my burritos as burritos - but chimichangas
are very popular in the Mexican-themed restaurants in this area.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chimichangas
Categories: Tex-mex, Pork, Chilies, Breads
Yield: 12 Servings

1/4 c Bacon grease
2 c Chopped or shredded cooked
- beef, pork or chicken
1 md Onion; diced
2 cl Garlic; minced
2 md Tomatoes; chopped
8 oz Canned chopped green chilies
1 lg Boiled potato; diced
1 ts Salt
1 1/2 ts Dried oregano
2 ts Chilli spice mix; to taste
2 tb Minced fresh cilantro
12 lg Flour tortillas; warmed
Vegetable oil

MMMMM-------------------------GARNISHES------------------------------
Shredded Cheddar cheese
Sour cream
Guacamole
Salsa
Shredded lettuce
Chopped tomatoes
Sliced ripe olives

In a skillet, melt bacon grease over medium heat. Saute
meat, onion, garlic, tomatoes, chilies and potatoes til
the onion softens. Add salt, oregano, chilli spice and
cilantro; simmer 2-3 minutes.

Place a scant 1/2 cup meat filling on each tortilla.
Fold, envelope-style, like a burrito. Fry seam side down
in 1/2" of hot oil (360-375-oF) until crispy and brown.
Turn and brown other side.

Drain briefly on a paper towel. Place on a serving plate
and top with shredded cheese, a dollop of sour cream,
guacamole and salsa.

Place shredded lettuce next to chimichanga and top with
tomatoes and olives.

Serve immediately.

Yield: 12 servings.

Though still debated, Tuscon is generally credited as
the original home of the chimichanga (a fried "burro",
as we call them, stuffed with meat, onions and chilies).

I've combined several recipes into this one, and it's
fairly authentic.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... I added chilli spice/powder; that's what makes it Mexican.
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Hello Ben,

I made this for dinner last night.

Whatever it was, it was inedible.

I bought a 5# bag of small, organic sweet potatoes at the grocery store and
baked them for an hour at 400 degrees, then removed the skins and mashed the potatoes.

You are an idiot. Not even knowing how to bake sweet potatoes.
No surprise there.

I also brused the tops of the burritos with oil and sprinkled them with a pinch of salt prior to baking to make them crispy.

Lumpy sweet potatoes and salty burritos. One helluva combination.

For Life,
Lee

--
It Ain't Payday If It Ain't Nuts In Your Mouth

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Re: Re: Sweet Potato Burritos
By: Dave Drum to Ben Collver on Tue Nov 15 2022 05:39:00

So what you have there is not a burrito but a baked (rather than deep- fried) chimichanga. I prefer my burritos as burritos - but chimichangas

I forgot to mention that i cut the water in half because i like the beans thicker than the recipe calls for. I only lightly brushed them with oil.
I am familiar with chimichangas as served in restaurants and these burritos turned out nothing like that.

Some of the best Mexican food was invented in the US. Chimichanga, Fajitas, Nachos, etc. On the other hand, many of the areas these foods were invented in used to be part of Mexico.
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Ben Collver wrote to Dave Drum <=-

So what you have there is not a burrito but a baked (rather than deep- fried) chimichanga. I prefer my burritos as burritos - but chimichangas

I forgot to mention that i cut the water in half because i like the
beans thicker than the recipe calls for. I only lightly brushed them
with oil. I am familiar with chimichangas as served in restaurants and these burritos turned out nothing like that.

Some of the best Mexican food was invented in the US. Chimichanga, Fajitas, Nachos, etc. On the other hand, many of the areas these foods were invented in used to be part of Mexico.

A large part of the southwestern US used to was a part of Mexico as it
was claimed by the Spanish. Amazing that many of the staples of world
cuisine - corn (maize), chilies, tomatoes, and potatoes came from the
Americas (mostly from the area of Peru giving some credence to the old "Chariots of the Gods" theories).

Corn, interestingly enough, used to mean any of various cereal plants
or grains, especially the principal crop cultivated in a particular
region, such as wheat in England or oats in Scotland.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Bean & Corn Salsa
Categories: Salsa, Chilies, Citrus, Beans, Vegetables
Yield: 4 Servings

1 1/2 c Fresh corn kernels *
15 oz Can black beans; rinsed,
- drained
15 oz Can diced tomatoes w/chilies
1 md Bell pepper; diced fine
1 md Onion; diced fine
3 (to 4)jalapeno &/or serrano
- chilies; seeded, fine
- diced
4 oz Can chopped green chilies;
- undrained
2 cl Garlic; diced fine
1 ts (to 1/2 tb) ground cumin
8 oz Can plain tomato sauce
+=OR=+
8 oz Can El Pato tomato sauce
+=OR=+
8 oz Can Snap-E-Tom tomato sauce
1/2 Avocado; peeled, pitted,
- diced 3/16"
2 Limes; juiced
1/2 bn Fresh cilantro; chopped
Salt & Pepper

Cook corn in a small amount of boiling water for 4 minutes
or until crisp-tender; drain and cool. Combine corn and
remaining ingredients.

Makes 4 cups of Pico de Gallo.

* 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
Green Giant Niblets or Mexi-Corn may be substituted.

I've won prizes at several chilli cook-offs with this
recipe.

Uncle Dirty Dave's Kitchen

MMMMM


... To a cat, "NO!" means "Not while I'm looking".
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Hello Ben,

So what you have there is not a burrito but a baked (rather than deep-
fried) chimichanga. I prefer my burritos as burritos - but chimichangas

I forgot to mention

You forget a lot of things.

For Life,
Lee

--
Everybody Loves Our Buns

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