Ingredients Olive oil - 1 tbsp Onion - 1 small, finely chopped Garlic - 2 cloves, finely chopped Tomatoes - 2, chopped Cooked black beans - 400 g Water - 1 cup Chilli powder - 1 tbsp Ground cumin - 1 tsp Cayenne pepper - 0.25 tsp Sweet potato - 2 medium sized, baked, skins removed and mashed Green chillis - 2, finely chopped Wholewheat tortillas - 6 Cheddar cheese - 50 g, grated Salsa and soured cream to serve
Methods 1) Fry the onion and garlic in the olive oil until softened. Add the tomatoes, beans and water and bring to the boil. Add the chilli powder, cumin and cayenne pepper and simmer for about 20-30 minutes until reduced to a thick consistency. 2) Mash the sweet potato in a bowl with the green chillis and set aside. 3) Divide the sweet potato mixture among the tortillas. Top with the bean mixture and then roll each tortilla and place in an oven-proof dish. Top with the cheese. 4) Bake at 175°C for 15 minutes. Serve topped with salsa and salad cream. Makes 6 burritos.