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Sweet Potato and Black Bean Burrito


By Siestas and Cupcakes (Visit website)



Here is a Daniel fast friendly recipe that I found in the cookbook Moosewood Restaurant Low-Fat Favorites.  It is very easy to make but it took me a little longer because I have a small food processor and took about 4 batches to process all the ingredients.  It was well worth it though, these were really good! And PS - many apologies for the picture, I snapped a few really quick and got to the business of eating.  Must remember to cook before I get very hungry and save time for a photo shoot!

Sweet Potato and Black Bean Burrito
recipe slightly adapted from Moosewood Restaurant Low-Fat Favorites

5 cups peeled cubed sweet potatoes
1/2 tsp salt
2 tsp canola oil
3 1/2 cups diced onions
4 large garlic cloves, minced or pressed
1 Tbsp minced green chile
3 tsp ground coriander
3 tsp ground cumin
3 15oz cans black beans, drained
2/3 cup lightly packed cilantro leaves
2 Tbsp fresh lemon juice
1 tsp salt
8 - 8in whole wheat tortillas

Preheat oven to 350.
Place the sweet potatoes in a medium saucepan with salt and cover with water.  Cover and bring to a boil, then simmer until tender, about 10 minutes.  Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.  Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.  Add the coriander and cumin and cook for 2-3 minutes longer, stirring frequently.  Remove from heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth.  I have a small processor so it took me about 4 batches to get it all.  Transfer the sweet potato mixture to a large mixing bowl, and mix in the cooked onions and spices.

Lightly oil a large baking dish.  Spoon about 2/3-3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.  Cover tightly with foil and bake for about 30 minutes, until piping hot.  Serve with salsa.







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