When staying in Kitty HAwk, North Carolina, our driveway hosts offered to make us a lovely dinner. That night, with a sly grin on his face, David whipped out his handy dandy favourite cookbook, swearing by the recipes found in ‘The Moosewood Restaurant Low Fat Favourites’ cookbook. The Sweet Potatoes Black Bean Burritos were some of the best Mexican fare I’ve ever had: tested, tried and loved (no cheese needed).
Here’s the recipe for your enjoyment! I just HAD to share 🙂 — Please note, this is a copyrighted recipe, direct from The Moosewood Restaurant cookbook.
Sweet Potato and Black Bean Burrito
- 5 cups peeled cubed sweet potatoes (4 potatoes)
- ½ teaspoon salt
- 2 tsps canola or veg oil
- 3 ½ cups diced onions (2 red onions)
- 4 large garlic cloves, minced or pressed
- 1 tbsp minced fresh green chile
- 4 tsps ground cumin
- 4 tsps ground coriander
- 4 ½ cups cooked black beans (three 15-oz cans, drained)
- ⅔ cup lightly packed cilantro leaves
- 2 tbsps fresh lemon juice
- 1 tsp salt
- 8 eight-inch flour tortillas
- Fresh Tomato Salsa
- Preheat oven to 350 degrees.
- Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7minutes. 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 (see Note). 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 ⅔ to /4 cup of the filling in the centre 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.