Sweet Potato Burritos & Roasted Mexican Potatoes

This post is entered in Chez Cayenne's House Favorites: Vegan event.
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Yes, it IS a double potato, extra starchy night, but I was craving both so I went with it   :)

And I know the combo of sweet potato and beans seems strange, but it is really actually good!

Sweet Potato Burritos - I cut it in half so you could see the inside bean/sweet potato mixture

Serves 4
(these freeze well in individual Tupperware containers - just microwave to reheat)

Ingredients

2 Sweet Potatoes - Microwave until soft and remove skin, then mash
2 Cans Refried Beans
4 Large Burrito Tortillas
1 Can Tomato Soup
Salsa

Preparation

Mix sweet potato mash with refried beans
Spoon mixture evenly between 4 tortillas and fold into burritos
In a large measuring cup or bowl, mix can of tomato soup with salsa (enough to make approx.  3 cups)

Cover the bottom of a 9x13 Pyrex with a light layer of the salsa/soup mixture
Place the 4 burritos in the Pyrex
Cover the burritos with the remaining salsa/soup mixture

Bake at 350 for 20 min., until bubbling
Top with whatever you like: green onions, guacamole or sour cream
Serve on a salad bed and top with dressing (I mix vegan sour cream with taco seasoning)

Mexican Potatoes

Serves 2

2 handfuls Small New Potatoes, quartered
3 TBSP. Butter (I use Earth Balance) melted and mixed with 2 TBSP Taco Seasoning
Bake at 400 for 20 min. in a small Pyrex
Add a handful of sliced white onion
Bake 10 more min.
Top with sour cream or green onions, or both!