 |
|
|
|
|
|
Sweet Potato And Black Bean Burrito Recipe
(from Moosewood Restaurant)
5 cups peeled and cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons veg oil
3 1/2 cups diced onion
4 large garlic cloves, minced
1 tbsp. minced fresh green chile
4 teasp. cumin
4 teasp. coriander
4 1/2 cups cooked black beans (three 15 ounce cans, drained)
2/3 cup lightly packed cilantro leaves
2 tbsp. fresh lemon juice
1 teasp. salt
8 eight-inch flour tortillas
Preheat oven 350".
Place sweet potatoes in a sauce pan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 min. Drain and set aside.
While sweet potatoes are cooking, warm the oil in a skillet and add the onions, garlic, and chile. Cover and cook on med-low heat stirring occassionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2-3 minutes longer, stirring frequently. Remove from 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 to a large bowl and mix in the cooked onions and spices.
Lightly oil a baking dish. Spoon about 2/3-3/4 cup of the filling in the center of each tortilla, roll them up, seam side down. Cover tightly with foil and bake for about 30 minutes.
Serve topped with salsa.
Per 20 oz serving--
572 calories, 6.1 grams fat
Show Reviews (0)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|