Bean and Sweet Potato Burritos

Ingredients

• 1 small rum cubed peeled
• 1 tablespoon olive oil 
• 1 teaspoon salt 
• 1 teaspoon ground cumin 
• 2 teaspoons chili powder 
• 1 teaspoon olive oil 
• 0.5 large onion yellow chopped
• 2 cloves garlic chopped
• 16 oz refried beans traditional canned
• 0.1 teaspoon ground pepper red (cayenne)
• 1 tablespoon dijon mustard 
• 0.5 tablespoon soya sauce 
• 11 oz flour tortilla for burritos (8 count
• 6 oz cheddar cheese smoked shredded white

Equipment

• bowl
• frying pan
• baking sheet
• oven
• plastic wrap
• baking pan
• aluminum foil
• microwave

Directions

1. Heat oven to 400°F. Line cookie sheet or shallow baking pan with foil.
2. In large bowl, toss cubed sweet potatoes with 1 tablespoon oil, the salt, cumin and chili powder.
3. Spread on cookie sheet. Roast 40 to 50 minutes or until lightly browned and caramelized.
4. Meanwhile, in 10-inch skillet, heat 1 teaspoon oil over medium heat.
5. Add onion and garlic; cook 5 to 10 minutes or until onion is soft and translucent. Stir in refried beans, red pepper, mustard and soy sauce. Cook and stir over medium heat until thoroughly heated.
6. Remove from heat; set aside.
7. Heat tortillas as directed on package.
8. Spread 2 to 3 tablespoons refried beans over each warm tortilla. Top each with about 2 tablespoons sweet potato chunks; sprinkle with cheese. Wrap tortilla around filling. If to be eaten within a week, place burritos in sealed container; refrigerate. To store for a longer period of time, wrap each burrito in plastic wrap and place in freezer container with tight-fitting lid; place in freezer.
9. To heat 1 frozen burrito, remove plastic wrap. Microwave on High 1 minute.
10. Cut burrito in half; microwave 30 seconds longer or until center is warm.