Sweet Potato and Black Bean Burrito

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Sweet Potato and Black Bean Burrito

 

Note: Serve the burritos on a bed of rice, if you like, with plenty of salsa.

 

Makes: 4-6 portions

 

5 cups peeled cubed sweet potatoes

1/2 teaspoon salt

2 teaspoons canola oil or other vegetable oil

3 1/2 cups diced onions

4 cloves garlic, minced or pressed

1 tablespoon minced fresh green chili peppers

4 teaspoons ground cumin

4 teaspoons ground coriander

4 1/2 cups cooked black beans (three 15-ounce cans, drained)

2/3 cup lightly packed cilantro leaves

2 tablespoons fresh lemon juice

1 teaspoon salt

8 8-inch flour tortillas

fresh salsa

 

1. Preheat the oven to 350*.

2. Place the sweet potatoes in a medium saucepan with the salt and water to

cover.

3. Cover and bring to a boil, then simmer until tender, about 10 minutes.

4. Drain and set aside.

5. While the sweet potatoes are cooking, warm the oil in a medium skillet or

saucepan and add the onions, garlic, and chile.

6. Cover and cook on medium-low heat, stirring occasionally, until the onions

are tender, about 7 minutes.

7. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring

frequently.

8. Remove from the heat and set aside.

9. In a food processor, combine the black beans, cilantro, lemon juice, salt,

and cooked sweet potatoes and puree until smooth (or mash the ingredients in a

large bowl by hand).

10. Transfer the sweet potato mixture to a large mixing bowl and mix in the

cooked onions and spices.

11. Lightly oil a large baking dish.

12. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla,

roll it up, and place it, seam side down, in the baking dish.

13. Cover tightly with foil and bake for about 30 minutes, until piping hot.

14. Serve topped with salsa.

 

 

 

 

 

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