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Sweet Potato and Black Bean BurritosKevin usually makes
Serves 4 to 6
5 cups peeled cubed sweet potatoes
1/2 tsp salt
2 tsp canola oil
3 1/2 cups diced onions
4 large garlic cloves, minced or pressed
1 tbsp minced fresh green chile
4 tsp ground cumin
4 tsp ground coriander
4 1/2 cups cooked black beans (or 3 15-oz cans, drained)
2/3 cup lightly packed cilantro leaves
2 tbsn fresh lemon juice
1 tsp salt
8 8-in whole wheat flour tortillas
fresh pico de gallo
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.
Sauté the onions, garlic, and chile in a medium skillet 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. Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
Preheat the oven to 350 deg F. Lightly oil a large baking dish. Sppon 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 pico de gallo.