Ingredients: |
Ingredients: 5 c. peeled, cubed sweet potatoes (You can use yams and leave peels on)
1/2 tsp. salt
2 tsp. vegetable oil
3 1/2 c. diced onions
4 lg. garlic cloves, minced or pressed
1 tbsp. minced (more or less) fresh green chile
4 tsp. ground cumin
4 tsp. ground coriander
4 1/2 c. cooked black beans
2/3 c. lightly packed cilantro leaves (Just trim off as much of the stems as possible and chop)
2 tbsp. fresh lemon juice
1 tsp. salt
8 eight-inch flour tortillas (can use whole wheat)
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Directions: |
Directions:Preheat oven to 350º
Place sweet potatoes in medium sauce pan with salt, and water to cover.
Cover, bring to a boil, simmer until tender, about 10 min. (Or roast the yams).
Drain, set aside.
While sweet potatoes are cooking, warm oil in medium skillet and add onions, garlic and chile.
Cover and cook on med-low, stirring occasionally, until onions are tender, about 7 minutes.
Add cumin and coriander and cook 2-3 minutes longer, stirring frequently.
Remove from heat and set aside.
Combine black beans, cilantro, lemon juice, salt and sweet potatoes using a food processor (May be easier to put ingredients in a big bowl and mash with potato masher).
Mix in onions and spices.
Lightly oil a large baking dish.
Spoon about 3/4 c. filling in the center of each tortilla, roll it up and place seam side down in baking dish.
Cover with foil and bake 30 min. until piping hot.
Great served with rice and topped with salsa, chopped green onions, cilantro, diced chiles, shredded cheese, avocado, etc. |
Personal
Notes: |
Personal
Notes: When Pop died on Dec. 23, 2010 Janet Pelto was a great comfort to our family. She brought these tasty burritos to us, amazing salads, thoughtful presents and her generous heart. Mil gracias, Janet.
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This recipe for Sweet Potato and Black Bean Burrito is from