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!
- 5 cups peeled cubed sweet potatoes
- 1⁄2 teaspoon salt
- 2 teaspoons canola oil or 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
- 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.
Great vegetarian meal! I love the sweet potato and black bean combo... it's balanced and hearty without being too heavy. These are a delight for the senses: the spices smell great when these are cooking, the colors of the orange sweet potato and earthy black beans are wonderful to work with before they hit the food processor but the result is a dynamite filling. I would love to try the filling in wonton skins as little dumplings! Paired this dish with a mild spanish rice. Reheated well for lunch the following day. Thanks for a creative recipe!
Made this for a dinner party. True to ingredients and recipe. I can't believe that a sweet potato and black bean mixture would be so great! well received by guests.
Good! I did half with the addition of ground beef and half without, and like the texture better with the ground beef. And I didn't totally puree. Used some reconstituted dried onions, and didn't use quite the amount of everything, and it still made a LOT. Used canned chilies, no coriander or cilantro or oil (since I didn't fry my onions,)and homemade tortillas. Served with sour cream and salsa, which really made it, and my family also added cheese. Was a very different combination of flavors that I had previously experienced, but good, and my picky kids loved it. One more thing, lol, I think I actually used yams instead of sweet potatoes, because I usually forget which is which, but it worked :)