SWEET POTATO AND BLACK BEAN BURRITO

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Sweet Potato and Black Bean Burrito image

Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!

Provided by Sharon123

Categories     Southwestern U.S.

Time 1h5m

Yield 8-12 portions

Number Of Ingredients 14

5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons other vegetable oil or 2 teaspoons broth
3 1/2 cups diced onions
4 garlic cloves, minced (or pressed)
1 tablespoon minced fresh green chili pepper
4 teaspoons ground cumin
4 teaspoons ground coriander
4 1/2 cups cooked black beans (three 15-ounce cans, drained)
2/3 cup lightly packed cilantro leaf
2 tablespoons fresh lemon juice
1 teaspoon salt
12 (10 inch) flour tortillas
fresh salsa

Steps:

  • Preheat the oven to 350*.
  • 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 chile.
  • 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 (or mash the ingredients in a large bowl by hand).
  • 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 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.

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