Pairing maple syrup-sweetened sweet potatoes with seasoned pinto beans is a great way to introduce kids to the exotic flavors of cumin and chili powder. These burritos roll up easily for a quick weeknight dinner and you can easily store leftover filling in the fridge for a later meal! This recipe comes to us from Tracee of Real Food Moms.
Food for Thought: This recipe uses many different seasonings (vanilla extract, ground ginger, chili powder and cumin, to name a few). Try smelling and tasting each one before you mix it into the recipe, then see if you can taste it in the finished dish, too!
To make the Mashed Sweet Potatoes:
Together: Wash and peel the sweet potatoes.
Adult: Place 3-4 inches of water in the bottom of a 4 quart saucepan bring to a boil then add a steamer basket and simmer for about 20 minutes until the sweet potatoes are soft.
Together: Once sweet potatoes are cooked place just the cooked sweet potatoes in a medium bowl.
Kid: Add the ginger, cinnamon, orange juice and maple syrup.
To complete the burritos:
Adult: In a medium saucepan add olive oil on medium heat. Add the onions and sauté for about 3-4 minutes until translucent.
Together: Add the chili powder and cumin and mix. The flavors are stronger when sautéed with olive oil. Add the beans, water and tamari. Mash the beans and let cook for about ten minutes.
Adult: Then add the mashed potatoes and cook for another 5 minutes until warm. Add more water if necessary. Taste. If necessary add sea salt.
Adult: Take the burrito shells out of their package and either put them in a microwave safe dish with a damp paper towel on top for 30 seconds or in a 325F oven for 5-7 minutes wrapped in aluminum foil.
Kid: Spread 1 cup of filling over each burrito shell and roll into burritos.