Burritos Sweet Potatoes (Vegetarian))

1  tablespoon		vegetable oil
1/2  cup		onion, chopped
4		cloves garlic,s minced
2  cups		water
3  tablespoons		chili powder
2  teaspoons		ground cumin
1  pinch		cayenne pepper
8  ounces		Cheddar cheese low fat, shredded
6  cups		Red Kidney Beans - Canned, Low Sodium
4  teaspoons		Yellow Mustard
3  tablespoons		Kikkoman Low Sodium Soy Sauce
20  ounces		Sweet Potatoes Mashed
12		Mission Foods Flour Burrito Tortillas - 10"

Tip: Click on the ingredient links to learn the nutritional information for all the Burritos Sweet Potatoes (Vegetarian)) ingredients. The serving size for any ingredient in Burritos Sweet Potatoes (Vegetarian)) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
3.Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
4.Bake in the preheated oven until warmed through, about 12 minutes