Sweet Potato and Black Bean Burritos (Side Challenge #3)

So I realized that most of the recipes that I marked in the Moosewood Restaurant Low-fat Favorites have very similar spicing. I'm not sure if that is because it is typical of the cookbook in general, or says something about my tastes in particular. In any case, you will note the repetition of the cumin and coriander from last week's Meatless Monday recipe. I am also extremely drawn to sweet potatoes and cilantro, so this recipe was a no-brainer. Again, I think that the spicing was a bit sharp for me. I would suggest cutting back the cumin and coriander to 2 t. each.

Sweet Potato and Black Bean Burrito

Serves 4 to 6

Preparation time: 35 minutes

Baking time: 30 minutes

• 5 c. peeled cubed sweet potatoes
• 1/2 t. salt
• 2 t. vegetable oil
• 3 1/2 c. diced onions
• 4 large garlic coves, minced or pressed
• 1 T. minced fresh green chile
• 4 t. ground cumin
• 4 t. ground coriander
• 4 1/2 c. cooked black beans (three 15-ounce cans, drained)
• 2/3 c. lightly packed cilantro leaves
• 2 T. fresh lemon juice
• 1 t. salt
• 8 eight-ounce flour tortillas
• salsa

Heat oven to 350. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, thin 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 minuets 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 just mash these together with a fork or a potato masher, which I did). 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 c. 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 talked with salsa.