Tuesday, September 11, 2012

Sweet Potato & Black Bean Burritos

I was a vegetarian for many years before I had kids.  I was concerned with getting adequate protein when I was pregnant and nursing, then it was just easier to make meat for the whole family than make something special just for me.  We always compromised and ate meatless several nights a week.  Lately, however, I have been more drawn to meatless meals and my family has been giving them the thumbs up--so I am thankful for that and going with it!

This recipe is tweaked from Moosewood's Low-Fat Cookbook.  I am sure it is not low-fat since I add the cheese!  

photo credit: The Daily Dish


5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons canola or other vegetable oil
3-1/2 cups diced onions
4 large garlic cloves, minced or pressed
1/2 cup raisins or dried cranberries
4 teaspoons ground cumin
4 teaspoons ground coriander
1 lb. cooked black beans (or soaked,
2/3 cup lightly packed cilantro leaves
2 Tablespoons fresh lemon juice
1 teaspoon salt
3/4 cup shredded monterey jack or cheddar cheese (or a combo)
8 eight-inch flour tortillas
Fresh tomato salsa or jarred
sour cream (optional)
jalapenos (optional)


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 and garlic. 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, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions, raisins, spices and cheese.  If you like spicy food, feel free to throw in a can of diced green chiles or some jalapenos.

Lightly oil a large baking dish. Spoon about 2/3 to 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 topped with salsa.

Yield:6 to 8 servings