Sweet Potato and Black Bean Burritos
What you need:
Ø 2-3 sweet potatoes (depending on how much sweet potato: black bean ratio you want)
Ø 1/2 teaspoon salt
Ø 2 teaspoons vegetable oil
Ø One half of onion, diced
Ø 2 large garlic cloves, minced or pressed
Ø 1 Tablespoon minced fresh green chile
Ø 2 teaspoons ground cumin
Ø 2 teaspoons ground coriander
Ø One 15 oz can of black beans
Ø 1/3 cup lightly packed cilantro leaves
Ø 2 Tablespoons fresh lemon juice
Ø 1 teaspoon salt
Ø 1/2 teaspoon nutmeg
Ø 1-2 teaspoons cinnamon
Ø Fresh salsa and/or mexican shredded cheese
What to do:
Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. 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 chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.
In a food processor, combine the black beans, cilantro, lemon juice, salt, cinnamon, nutmeg and cooked sweet potatoes and puree until smooth. 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 some filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Bake for about 30 minutes/ until piping hot. Serve topped with salsa or cheeese. I used a little of the cheese inside the tortilla instead of salsa.
While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.
In a food processor, combine the black beans, cilantro, lemon juice, salt, cinnamon, nutmeg and cooked sweet potatoes and puree until smooth. 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 some filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Bake for about 30 minutes/ until piping hot. Serve topped with salsa or cheeese. I used a little of the cheese inside the tortilla instead of salsa.
Voila! Donezo. Yummy dinner.
~Nors
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