Sweet Potato and Black Bean Burrito

By SLSkibby

Vegetarian burritos are filled with a puree of sweet potatoes,
black beans, onions, chiles, garlic, and cilantro. They are
rolled up like enchiladas and baked. Serve topped with homemade
salsa.

Ingredients

• 5 C peeled cubed sweet potatoes
• 1/2 t salt
• 2 t canola oil
• 3-1/2 C diced onions
• 4 large garlic cloves, minced
• 1 T minced fresh green chile
• 4 t ground cumin
• 4 t ground coriander
• 3-15 oz cans black beans, drained
• 2/3 C lightly packed cilantro leaves
• 2 T fresh lemon juice
• 1 t salt
• 12-8" flour tortillas
• Salsa

Details

Servings 4

Preparation

Step 1

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.