Yam and Black Bean Burritos

By Vegiegail

From Susan O'Brien's Gluten-free Vegan

Ingredients

• 2 large yams
• 1 Tbs olive oil (I use 1/4 cup vegetable broth)
• 1 cup chopped onion
• 2 Tbs seeded and chopped red bell pepper
• 1 small jalapeño, diced (optional)
• 2 small garlic cloves, chopped (I don't use them)
• 1 cup seeded and diced tomato
• 1 cup tomato salsa (or smoky peach salsa!)
• 1 tsp chile powder (I don't use it)
• 1 tsp ground cumin
• 1 15-oz can black beans, rinsed and drained
• 2/3 cup chopped cilantro (optional)
• 2 Tbs lime juice
• 1/2 tsp salt
• 14-1/2 tsp ground black pepper
• 8 burrito-size tortillas

Details

Servings 8

Preparation

Step 1

There are two ways you can prepare the yams for this recipe: prick the yams all over with a fork, and bake in the oven at 400°F until soft, but not mushy; or prick them with a fork and microwave until soft—5-6 minutes on high.

While the yams bake, heat a large skillet over medium heat and sauté the onions until soft, about 3-4 inutes. Add the red bell pepper and jalapeño (if using), and continue cooking for another 3-4 inutes, or until the pepper is soft. Add the garlic (if using) and cook for 1 minutes. Peel the yams, cut into small cubes, and add to the onion and peppers. Add the tomatoes, salsa, spices, black beans, cilantro (if using), and lime juice. Heat through. Season with plenty of freshly ground pepper and coarse salt.

Heat the tortillas and fill with the mixture. Serve with guacamole.