Sweet potato and black bean burritos
5 C. peeled, cubed sweet potatoes
2 tsp veg oil
3-1/2 C. diced onions
4 large garlic cloves, minced
1 T. minced fresh green chile
4 tsp. ground cumin
4 tsp. ground coriander
4-1/2 C. cooked black beans (or 3 15-oz. cans, drained)
2/3 C. lightly packed cilantro leaves
2 T. lemon juice
8 eight-inch tortillas (I use sun-dried tomato... they're lower carb)
1. Preheat oven to 350.
2. Place sweet potatoes in pot with water to cover. Cover and bring
to boil. Simmer until tender, about 10 minutes. Drain and set aside.
3. With oil, saute onions, garlic, and the chile. Stir occasionally until onions are tender, about 7 min. Add cumin and coriander and cook 2-3 min.,
stirring frequently. Remove from heat and set aside.
4. In food processor, combine beans, cilantro, lemon juice, salt, and
cooked sweet potatoes. Puree until smooth. OR, mash by hand with a potato masher for a chunkier texture. Transfer to a large
mixing bowl and mix in cooked onions and spices.
5. Spray with nonstick spray a large baking dish. Spoon about 2/3 to
3/4 C. of the filling into center of each tortilla, roll closed, and
place seam side down in baking dish. Cover tightly with foil and bake
at least 30 min., until piping hot. Serve topped with salsa.
This recipe makes a LOT! The suggestion is 4-6 servings, but I make up about a dozen burritos with this recipe, and freeze them individually in freezer bags. Defrost, heat and serve. Can be topped with salsa, low fat sour cream, etc.