Sweet Potato Burritos

A very different, and quite filling, vegetarian take on burritos. This recipe will make 6ish burritos.

Mats
2 sweet potatoes
2 tsp olive oil
1/2 red onion, diced
2 cloves garlic, crushed
2 cans kidney beans, drained and rinsed
3/4 tsp ground cumin
1 Tbsp soy sauce
2 tsp yellow mustard
2/3c water
Burrito shells

Set your oven to 375 degrees
Scrub the sweet potatoes and prick with a fork all over. This will let them vent as you bake them
Put the potatoes in the oven and bake them until their insides are completely soft when pierced with a knife. Mine took 70 minutes.
Once they're cooked, scoop the soft potato flesh into a bowl and mash with a fork until you form a smooth paste.
In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring frequently.
Measure 1 1/2 cups of mashed sweet potato and add to the pan.
Add the rinsed kidney beans and stir into the sweet potato
Add the water, cumin, mustard and soy sauce. Stir well
Let cook for 10 minutes, stirring occasionally.
Spoon filling into burrito shells and serve.