Beans and Sweet Potatoes In A Burrito?

I love, love, love corn tortillas. Tender, hot with butter, homemade corn tortillas send me over the moon! I almost don't care what's in the middle. My favorite is mild ground beef, with only cumin, salt, pepper, and cayenne, with homemade salsa and chopped avocado. It's Heaven in a wrap, and is the ultimate comfort food if I'm havin' a bad day.

I'll even make up an excuse to have a bad day.

Today, I offer you a challenge. Make up a combination of something, my only rule is at least three ingredients and salt and pepper don't count...and put it in the middle of a hot, fresh corn tortilla (flour if you must, sigh) and you've got dinner in a flash.

Just to show you how serious I am, I've added sweet potatoes to other yummies and discovered I could, truly, eat anything with a corn tortilla.

Sweet potatoes, so very healthy, are a hesitant vegetable, for me. Give me mashed potatoes, baked potatoes, scalloped potatoes or potatoes in a soup or stew and I'm putty in your hands. I'm so easy it's pathetic. Disgusting. Sweet potatoes in this dish are very acceptable by me, and I think you're going to love them so much, you'll prepare it often.

I could eat them nightly, maybe, or as a side dish or snack and I bet you'd keep me company.  I'll cover how to make homemade corn tortillas later, because when you do, you will never and I mean NEVER buy them from the store again.

Purchase one of these: You're going to need it. The taste and simplicity will convert you to Mexican cuisine.

The tortilla press is so easy and fun, and your tacos will shout tenderness and flavor you never imagined. Your family will thank you, your friends will bow. The preacher will call you a saint, and your pooch will beg for a bite.

For this recipe, pretend you've got homemade tortillas and I promise, instructions and procedure will be coming soon.

Slow Cooker, Sweet, Chunky Burritos

Ingredients:

• 1 c shredded cheese, your favorite
• 4 - 6 tortillas, corn or flour
• 1 can pinto beans (or bean of your choice)
• 1 can corn, including juice
• 2 sweet potatoes, peeled, and chunked small
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tbsp chili powder
• 1 large green chile, seeded, chopped fine (or pepper of your choice)
• 2 cloves fresh garlic, chopped fine
• 1 green bell pepper, chopped fine (you can use colored bells, but the flavor is sweeter)
• 1 large yellow onion, thinly sliced
• 1 tbsp olive oil or canola oil

Procedure:

1. Heat oil in skillet, and cook onion, bell pepper, garlic and green chile for about 4 minutes.
2. Stir in chili powder, cumin, and oregano, cooking 1 minute
3. Layer half the sweet potatoes, then half the onion and pepper mixture, then corn, and beans.
4. Repeat layers, and cover, cooking on low for abut 5 hours or until sweet potatoes are very tender.
5. Preheat oven to 350F and divide the mixture evenly into the tortillas that you have heated slightly in a skillet sprayed with cooking spray. Sprinkle with shredded cheese and fold to close the tortillas. Place them in a greased baking dish and cover with foil so they do not crisp up. Bake 25 to 30 minutes...and drool. Variations: Add a tablespoon of cooked and drained ground beef when you put them in the oven, but really they don't need it.

Guaranteed success and delicioso! "Muy Bueno, Senor, Senora and Senorita!"

Hasta manana!