Sweet Potato and Black Bean Burrito
recipe slightly adapted from Moosewood Restaurant Low-Fat Favorites
1/2 tsp salt
2 tsp canola oil
3 1/2 cups diced onions4 large garlic cloves, minced or pressed
1 Tbsp minced green chile
3 tsp ground coriander
3 tsp ground cumin3 15oz cans black beans, drained
2/3 cup lightly packed cilantro leaves
2 Tbsp fresh lemon juice
1 tsp salt8 - 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.
Wow, this looks and sounds delicious.
ReplyDeleteI'm not a big meat fan during the week, so I'm definitely going to make these for work sometime.
Thanks for the inspiration!
Yummy! I'm going to have to try these!
ReplyDeleteHi Karina, This recipe does indeed look yummy. I love the ingredient list. Thank you for sharing with us!
ReplyDeleteLucky you with your location. I intend to visit your city one of these days!
~Donna
These look really tasty! Just stumbled on your blog and I'm having fun reading it. Thanks for sharing the recipe!
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