Sweet Potato and Black Bean Burrito

sweet-potato-and-black-bean-burrito

by: Jessica Zentz

I remember the first time Jess made this recipe. I frowned at the vegetarian meal, assumed I would be hungry afterwards, and started thinking of what I would make as a supplement. Boy was I wrong. This meal is packed with flavors and nutrients and leaves you satisfied long after you finish.

Servings: 6-8
Prep Time: 30 m
Cook Time: 30 m

Ingredients

  • 5 cups peeled, cubed sweet potatoes
  • 2 tbsp water or broth for saute
  • 3 1/2 cups diced onions
  • 4 large garlic cloves, minced
  • 1 tbsp minced fresh green chile
  • 4 tsp ground cumin
  • 4 tsp dround coriander
  • 4 1/2 cups cooked black beans (or 3 15 oz cans, drained)
  • 2/3 cup lightly packed cilantro leaves
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 8 eight-inch flour tortillas (non-fat version)
  • tomato salsa for topping

Directions

  1. Preheat overn to 350 F
  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 2 tbsp water in non-stick skillet, saute onions, garlic, and chile. Add water as necessary to keep from sticking. Cover and cook on medium-low heat, stirring occasionally until onions are tnder, about 7 min. Add cumin and coriander and cook 2-3 min, stiring frequently. Remove from heat and set aside.
  4. In food processor, combine beans, cilantro, lemon juice, salt, and cooked sweet potatoes. Puree until smooth. 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 cup 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.