If you are looking for a delicious vegetarian option for dinner, look no further. These burritos taste amazing. The recipe makes alot and they reheat beautifully. I like to serve it with Southwestern Rice Pilaf.
Enjoy!!!
Sweet Potato and Black Bean Burritos
5 cups sweet potato -- peeled and cubed
1/2 teaspoon salt
1 large vidalia onion -- diced
4 cloves garlic -- minced
1 Tablespoon minced fresh green chile
4 teaspoons cumin
4 teaspoons coriander
3 cans black beans
2/3 cup cilantro leaves
2 Tablespoons fresh lemon juice
1 teaspoon salt
8 8 inch whole wheat flour tortillas
1 jar salsa
Preheat the oven to 350 degrees F. 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 chiles. 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. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) 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.
To reheat: Place on a foil lined baking sheet and warm in a 350 oven for 15-20 minutes until the tortilla is crisp.
Southwestern Rice Pilaf
2 Tbs. extra-virgin olive oil
1 medium onion, medium diced (1-1/2 cups)
1 medium poblano, stemmed, seeded, and finely diced (1/2 cup)
4 large cloves garlic, minced (2 Tbs.)
1-1/2 tsp. chili powder
1 tsp. ground cumin
1-1/2 cups long-grain white rice
1 tsp. kosher salt; more as needed
2-1/2 cups low-salt chicken broth (or vegetable broth)
1 14-oz. can diced tomatoes, drained well (I use Muir Glen Fire Roasted)
1 lime
1/2 cup coarsely chopped fresh cilantro
1 jalapeño, stemmed, seeded, and minced
In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 min., stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 min.
Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 min. is up, but keep going). Reduce the heat to low if there are any signs of scorching.
Add the broth and tomatoes, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 min. Remove from the heat and let the pilaf sit, still covered, for 5 min. Meanwhile, finely grate 1 Tbs. zest from the lime, and then cut the lime into wedges.
Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeño, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.
