Baked Sweet Potato Burritos

4 large sweet potatoes, cooked and mashed
2 cans kidney beans with liquid
4 TBSP chili powder (plus a dash or two or six of chipotle chili powder if you like spicy)
2 tsp cumin
2 TBSP Dijon mustard
1/4 cup tamari soy sauce
20 8-inch flour tortillas
4 cups grated cheddar cheese

Mash the sweet potatoes, kidney beans with liquid, chili powder, cumin, mustard, and soy sauce until blended well. Divide mixture evenly among the tortillas (off-centered works best) and top with cheese. Fold tortillas into burritos and place them seam side down in two greased 9x13 pans (or one larger pan). Bake at 350 for 12-15 minutes, until lightly browned. Serve with sour cream, salsa, and/or guacamole.

(Adapted from Six O'Clock Scramble)