Crescent Shadows On-Line Newsletter of the Hudson Valley Pagan Network, Inc.

Every time of year is the perfect time for the nutritional value and flavor of these burritos. They're easy to make- double the recipe if you'd like to freeze some- and can be transported easily, in lunches or for dishes-to-pass. I like to take lots of liberties when cooking and this recipe lends itself nicely to such a cooking style. Basically, it's hard to mess up. This recipe is from the Moosewood Restaurant Low-Fat Favorites cookbook, by Moosewood Collective. Enjoy!

Ingredients:

5 cups peeled cubed sweet potatoes
½ teaspoon salt
2 teaspoons canola or other vegetable oil (I use olive)
3 ½ cups diced onions
4 large garlic cloves, pressed
1 tablespoon fresh green chile
4 teaspoons ground cumin (Those of you who had mine at Yule- I omit this, as I'm not crazy about cumin. I'm sure it will taste great if you like cumin!)
4 teaspoons ground coriander
4 ½ cups cooked black beans (three 15-ounce cans, drained)
2/3 cup lightly-packed cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon salt
8 eight-inch flour tortillas
Salsa (whatever kind you like. I like to make my own with the regular ingredients- tomatoes, peppers, garlic, onions, scallions, TONS of cilantro, hot sauce, and V-8 juice. But in the winter, adding fresh chopped cilantro from Hannaford can make even Pace seem authentic.)
Preheat the oven to 350º.

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 2-3 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. (I usually just mash the ingredients with a potato masher- this makes the filling more textured.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onion and spices.

Lightly oil a large baking dish. Spoon about 2/3 to ¾ 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 thirty minutes, until shell is crunchy and lightly browned. Serve topped with salsa.

- Jodi

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Last Updated: September 28, 2003
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